Sausage stew gets sexy
This sausage stew recipe is excerpted from my cookbook Romancing the Stove: the unabridged guide to aphrodisiac foods. It’s my answer to how you can transform an easy, weeknight dinner into an aphrodisiac meal. And you don’t need a ton of fancy or expensive ingredients. Yet it has an incredible depth of flavor. How? I use a dry, red wine as the liquid for the stew. It’s one of my favorite simple ways to cook with wine.*
Layered with aphrodisiacs
This hot sausage stew recipe from Fork Me, Spoon Me, is layered with aphrodisiacs in a red wine base.
- olive oil for brushing grill
- 4 Italian-style chicken or turkey sausages
- 1 red onion thinly sliced into rounds
- 1 red bell pepper cored and thinly sliced
- 1 yellow bell pepper cored and thinly sliced
- 1 small fennel bulb trimmed and thinly sliced (like the onion)
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic finely minced
- 1 1/2 c dry red wine*
- 2 tbsp Dijon mustard
- 1 tsp honey
- 4 tsp grated Pecorino cheese
- 4 tsp fresh basil finely chopped
- crusty whole grain bread for mopping up sauce
Brush grill with olive oil and heat to medium. Grill sausages, turning occasionally until all sides are done, about 12 minutes in total. (Cooking times may vary depending on the sausages.) Remove from heat and set aside.
Spray a large, nonstick pan with cooking spray and heat to medium-high. Sauté onion until soft, about 3 minutes.
Add the peppers and fennel to the pan and sauté, stirring occasionally, until peppers begin to soften, about 10 minutes.
Whisk together the paprika, coriander, salt, pepper, garlic, wine, mustard and honey. Add liquid mixture to the pan and simmer, covered, for 10 minutes.
Add grilled sausages to the stew and simmer, uncovered for an additional 5 minutes.
Season to taste with salt and pepper--but bear in mind that the cheese will give the dish additional saltiness.
To serve, arrange a sausage and 1/4 of the pepper mixture to each plate, making sure to scoop up the liquid. Sprinkle each serving with 1 tsp of the cheese and basil and serve with the crusty, whole grain bread.
*Rather than using cooking wine, which is pretty terrible stuff, why not use a nice, mid-priced bottle of wine in the stew and serve the rest of the bottle to accompany your aphrodisiac feast? Check out my Woman on Wine column for some interesting wine suggestions.
For more of my aphrodisiac recipes, get the award-winning cookbook, Romancing the Stove: the unabridged guide to aphrodisiac foods.
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