Recipe by Daniel Myers

Ingredients

1 lb. sausages

1 apple, peeled, cored, and sliced

1 onion, sliced

2 Tbsp. butter

2 cups red wine

2 cups water

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. sugar

1 tsp. salt



Method

In a large pot, sautée onions, apples, and whole sausages. Add water as necessary to keep things from burning onto the bottom of the pot.

When the sausage is nicely browned take it out, slice it into bite-sized pieces, and return it to the pot to finish cooking.

As soon as the onions are tender and golden, add the wine and water. Mix the spices well with the sugar and add to the stew (this keeps it from clumping). Bring to a boil, reduce heat, and let simmer for about 10 minutes.

Serves 4.

Source [Ouverture de Cuisine, Daniel Myers (trans.)]: Sausages in Pottage. Take sausages, & fry them in butter, then take four or five peeled apples & cut into small quarters, & four or five onions cut into rings, & fry them in butter, & put all of them into a pot with the sausages, & put therein nutmeg, cinnamon, with red or white wine, sugar, & let them then all stew.

Published: June 4, 2018

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