Cervelas Chaud À La Beaujolaise
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 360 g Lyoner (Lyon sausae) in one piece
- 60 g onion (s), finely chopped
- 50 g butter
- 130 ml red wine (Beaujolaise)
- a bit salt
- some pepper, freshly ground
- some sugar
Print Recipe
Pin Recipe Instructions
- Place the chopped onions with the butter flakes on the bottom of an ovenproof terrine or cocotte and distribute evenly. Season with salt, freshly ground pepper and a pinch of sugar.
- Pierce the Lyon sausage a couple of times with a kebab skewer so that the wine is spread a little in the sausage and sits on it. Pour in the wine. Cover the cocotte with aluminum foil and roast the sausage in the heated oven over a good, medium heat at approx. 220 degrees for about 30 - 40 minutes, depending on the thickness of the sausage.
- Cut the sausage into thick slices and arrange on a plate with the red wine stock and onions.
- Hot, boiled, peeled, thickly sliced potatoes, sprinkled with salt and pepper and drizzled with oil and vinegar, go well with this.
- Tip: It is best to use your favorite red wine for cooking.
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