Stéphane Reynaud

Sabodets au Vin Rouge

Sabodet Sausage in Red Wine

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Sabodet sausages (precooked) 2
  • Onions 2
  • Onion studded with 2 cloves

Method

  1. Chop the onions and sweat in a large heavy-based saucepan along with the thinly sliced leeks. Add the carrots, peeled and cut into chunks.
  2. Arrange the sabodet sausages and clove-studded onion on top of the vegetables, then add the red wine and bring to the boil. Add the veal stock: the sabodets need to be covered with liquid.
  3. Allow to si