Recently I was looking at various images of food online when I came across an interesting looking dish on a Brazilian site, Lingüiça no Mel. It's sliced sausage, cooked in champagne or apple cider and red pepper flakes, then finished with honey.
I needed a last minute appetizer and happened to have my favourite smoked sausage on hand. It's a nitrate free, pecan smoked beef sausage from Whole Foods. All I had was red wine and it was perfect with this sausage.
This simple dish was a huge hit.
14 oz smoked beef sausage, cut into 1/2 inch slices
1 1/4 cups dry red wine, give or take
1/4 tsp red pepper flakes
2 tbsp honey
Add the sausage and wine to a pot. The wine should just cover the sliced sausage. Stir in the pepper flakes and simmer over medium heat, stirring from time to time.
When the wine has reduced to one quarter (about 15 minutes), stir in the honey and continue to cook until the wine and honey mixture have almost evaporated and the sausage is covered with a syrupy glaze. The remaining liquid will reduce very quickly at this point, so take care it doesn't burn.
Serve hot or at room temperature.
This looks yummy. Can't wait to try it!
ReplyDeleteI am definitely ready to try this recipe! Thanks!
ReplyDeleteI think the wine and the honey gave life to the smoked sausage. Hmmmm. I can already imagine how it smells and tastes like – sweet and juicy and irresistible! This is such an awesome recipe. Thanks for sharing this!
ReplyDeleteI make something similar but much easier and very tasty. Take Polish Kielbasa and cut it in 1" to 1 1/2" slices (not any smaller) Put it in a crock pot with light brown sugar on high for 1 hour and then on low for 1 hour. Stir every 15 minutes. The fat from the Kielbasa melts the light brown sugar to make a wonderful sweet sauce that is absolutely wonderful. I use 1 pack of Hilshire Farms Kielbasa (red pack) to about 1/2 pound of light brown suger. Everyone askes for the recipe and when I give it to them they can't believe it's only 2 ingredients...
ReplyDeleteYou won't be disappointed. If you cut the kielbasa too thin or leave it cooking for too long the casing will get tough.
Thanks for the suggestion! I will try that out the next time I have a link of Kielbasa.
ReplyDeleteMade these and it was a very tasty bite. I added way more honey, and when the liquid was still not syrupy, I added a corn starch slurry to thicken it to a shiny glaze. The glaze will definitely kick up an average sausage, but a really good sausage will put it over the top!
ReplyDeleteLita, I imagine the extra honey would be terrific with an extra spicy sausage. Thanks for the tip.
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