Braised Toulouse Sausages with Fall Vegetables

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 125 mL (½ cup) dry red wine
  2. 4 cloves garlic
  3. 10 mL (2 tsp.) Provence herbs
  4. 3 stalks celery
  5. 3 carrots
  6. 1 red onion
  7. 6 strips bacon
  8. 6 to 8 Toulouse sausages
  9. 15 mL (1 tbsp.) olive oil
  10. 250 mL (1 cup) chicken broth
  11. 2 cans (796 ml/28 oz.) diced tomatoes
  12. 45 mL (3 tbsp.) tomato paste

Directions

  1. Lightly heat oil in a casserole pot and fry sausages on each side over medium-high heat for a total of 7 minutes. Set aside.
  2. Preheat oven to 180°C (350°F). Brown bacon in same pot for 3 minutes. Sweat and brown onions, carrots, celery, herbs and garlic for another 5 minutes. Salt and pepper to taste.
  3. Deglaze with red wine and reduce for 1 or 2 minutes. Moisten with chicken broth and reduce for 3 minutes. Add tomatoes and tomato paste. Combine gently.
  4. Add sausages, cover and oven braise for 90 minutes.
  5. Serve on a bed of butter & herb pasta.

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