Chabernet

Another Glass of Chabernet

You are here: Home / Travel / Sausage Links With Wine

Sausage Links With Wine

July 11, 2015 by chabernet Leave a Comment

Sausage. Links. Get it? Sorry, I can never resist a food-related pun. The gist of this article is the pairing of wine with an often overlooked menu protein – sausage. There are many articles about steak and wine, so why not meat in its tubular form? I’m up to the task since, if you were ever going to pair a hot dog with a wine, it would need to be a Chabernet – a wine with no pretense.

The first pairing, and one we enjoy quite often at home, is Italian sausage accompanied with a Chianti Classico wine. I’d recommend the sweet Italian sausage, but the hot links will not overpower the Sangiovese grapes in this Super Tuscan wine. For preparation, we start the sausage in a dry saute pan and add a little wine, water, or chicken stock (why not all three?). Don’t prick the sausage casing. Cover the pan and simmer very slowly for about 15 minutes. Remove the lid and brown the sausage by boiling the liquid until the links are golden brown. Alternatively, grill the Italian sausage briefly after simmering being careful not to burn them.
Let the sausage cool and then slice them into 3/4 inch slices on the diagonal.

Italian Sausage Caprese courtesy of Johnsonville


They make a yummy appetizer when served with a little cheese and tomato as in this Caprese version.

Villa Antinori

Villa Antinori


We regularly drink the Tuscan wines from Villa Antinori. A true Chianti Classico must be from this region near Florence, Italy, and contain at least 80% Sangiovese grapes. I think you’ll agree that sausage and Chianti is the new next big thing to serve to your friends and neighbors.

On a recent stay in the Napa region, we drove to the idyllic wine-country town of Healdsburg. To our delight, one of our favorite winery families, Seghesio, had plans to open a food outlet in downtown Healdsburg. The Healdsburg Meat Company is to feature cured meats and sausages like salumi paired with the local wines. Since the operation was not yet open, we had no choice but to make our own pairing when back in the town of Napa.

Oh, what a Zin!


?

?

What a great combo! Zinfandel with unctuous cured sausage.

For our final sausage and wine menu, we return to the memory of a long-ago trip to Austria. We dined at a traditional “Heuriger” with our Austrian friends. It looked like a beer garden, but served cold white wine in beer mugs. “The no-brainer pairing for sausages is, of course, riesling.”

Brats on the grill


A detached kitchen was in the middle of the garden and we ordered platters of cured meat like smoked pork and grilled bratwurst. We’ve had beer and brats all over Germany and the US. The wine and brats was a first, and one food pairing we will never forget. Crisp white wine, served frosty cold, will make your next brats party the bombdiggity.

Filed Under: Travel, Wine and Spirits

« Queso and Wine
What Can You Cook with Wine and Mushrooms? »

Leave a Reply Cancel reply

Your email address will not be published.

Pages

  • About
  • Privacy
  • Websites
  • Home
  • Recipes

Recent Posts

  • What Can You Cook with Wine and Mushrooms?
  • Sausage Links With Wine
  • Queso and Wine
  • Souffle au Grand Marnier
  • Panettone Instead of Fruitcake
  • Fool Proof Fish Recipe
  • German Know-how
  • Risotto alla Milanese
  • Zuppa di Pesce
  • Zuppa di Fagioli con la Pasta
  • Cooking Stocks
  • Corvina a la Chorrillana
  • Spaghetti alla Carbonara
  • Spaghetti con le Vongole
  • Gnocchi alla Romana
  • Gnocchi Verdi
  • Costolette di Maiale alla Modenese
  • Bistecca alla Pizzaiola
  • Pickled Salmon
  • Corn Tortillas

Archives

  • September 2015
  • July 2015
  • June 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014

Recent Comments

  • Hugo Heriz-Smith on Risotto alla Milanese
  • Anonymous on Caesar Salad Joy of Cooking
  • chabernet on Bistecca alla Pizzaiola
  • chabernet on Razor clams: Not Just For Breakfast Anymore
  • Jerry Stone on Cooking smelly fish like Mackerel

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress