SAUSAGES & PLUMS BRAISED IN RED WINE

Serves: 4

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SAUSAGES & PLUMS BRAISED IN RED WINE

Ready in: 50 MinTotal time: 50 Min

This flavorful Fall weeknight dish will make back-to-school and back-to-work dinners easy and delicious. Capturing the flavor of the end-of-season plums, you can serve the sausages with mashed potatoes or in a hoagie roll for the ultimate sandwich. A simple arugula salad will pair nicely.

Ingredients

• 1 pound ripe purple or red plums
• 2 pounds sweet or hot Italian sausages
• 2 tablespoons olive oil
• 1 large shallot, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon minced fresh sage or 1/2 teaspoon dried sage
• Salt and freshly ground pepper
• Pinch of sugar
• 1 cup light, fruity dry red wine, such as Beaujolais or Pinot Noir

Instructions

1. Cut the plums into 1/2-inch slices, removing the pits and toss them with a few pinches of sugar, if needed. Set aside.
2. Pierce each sausage in several places with the tip of a sharp knife (this will prevent the sausages from exploding). Heat the olive oil in a large sauté pan over medium-high heat. Add the sausages and sauté, turning often, until a golden brown all over, about 10 minutes. Remove the sausages to a plate.
3. Pour off all but 1 tablespoon of the fat in the pan and return the pan to the stove, over medium heat. Add the sliced shallot, and until tender, about 1 minute. Add the garlic and sage and sauté until fragrant, about 1 minute more. Add the plums with all of their juices and season with salt, and pepper. Sauté for 2 minutes, stirring often.
4. Add the wine, increase the heat to medium-high, and scrape up any browned bits from the bottom of the pan. Simmer for 3 minutes to meld the flavors.
5. Return the sausages to the pan, cover the pan, and reduce the heat to low. Cook for 15 minutes or until the sausages are cooked through.
6. To serve, remove the sausages and plums from the pan, using a tongs or a slotted spoon, placing them on a serving platter. Simmer the wine sauce in the pan over medium-high heat, about 2 minutes, or until the sauce is reduced and thickened slightly. Pour the sauce over the sausages and plums and serve.

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