Sausages in Red Wine Sauce

Ingredients

• 0.5 cup chicken stock see low-sodium canned
• 2.3 cups full-bodied red wine 
• 2 tablespoons olive oil 
• 4 servings potato gratin 
• 4 servings salt and pepper freshly ground
• 1.5 pounds french- and sausages assorted german-style
• 3 large shallots thinly sliced
• 5 tablespoons butter unsalted cold cut into tablespoons
• 2 cups water 

Equipment

• sauce pan
• whisk

Directions

1. Heat 1 tablespoon of the olive oil in a medium saucepan.
2. Add the shallots and cook until softened, 3 to 5 minutes.
3. Add the wine and boil until reduced by half, about 10 minutes.
4. Add the chicken stock and boil until reduced by one-third.
5. Meanwhile, in a medium enameled cast-iron casserole, heat the remaining 1 tablespoon of olive oil.
6. Add the sausages and cook over moderately high heat until browned, about 3 minutes per side.
7. Add the water and bring to a boil. Reduce the heat to low, cover and simmer until the sausages are cooked through, about 20 minutes.
8. Bring the wine sauce to a boil.
9. Remove from the heat and whisk in the butter, 1 piece at a time. Season with salt and pepper.
10. Cut the sausages into 2-inch pieces and arrange an assortment on each plate. Top with the sauce and serve with the Potato Gratin.