Golden Sausages and Shallots in White Wine

Ingredients

• 1.5 cups cooking wine dry white
• 8 servings salt and pepper freshly ground
• 3 pounds breakfast sausages fresh
• 2 pounds shallots peeled
• 2 tablespoons butter unsalted

Equipment

• frying pan

Directions

1. Prick the sausages all over with a fork. Melt the butter in a large skillet.
2. Add the sausages and cook over moderately low heat until lightly browned, about 8 minutes.
3. Pour off all but 2 tablespoons of fat.
4. Add the shallots and wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the shallots are tender and the wine has reduced slightly, about 20 minutes. Season with salt and pepper and serve.
5. Wine Recommendation: A medium-bodied white Rhne with honeyed fruit will echo the rich sausages and sweet shallots. Try the 1998 Jean-Luc Columbo Les Figuires Ctes-du-Rhne Blanc.