La Saucisse au Vin Rosé

Sausage in a rosé wine sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 2 red peppers
  • 500 g (1 lb) Toulouse sausage
  • 6


Blanch the peppers in boiling water for 10 minutes, drain and de-seed them.

In a thick frying pan, cook the sausage gently in little or no fat but take care to prick it well all over to allow it to give out all its own fat. Allow 20–30 minutes according to the thickness of the sausage. Remove the sausage to a warm place.

Add the garlic and onion to the pan juices and let them ta