Barbecued Sausages with Chianti Sauce

I’ve got to say, I usually have a problem with many chef-written cookbooks, in regards to the recipes employing techniques that your average home cook doesn’t possess. Not so with Gordon Ramsay cookbooks – in his Gordon Ramsay Makes it Easy, all of the recipes I’ve tried so far have been straightforward and delicious.

This one is no exception. For this, I used sausages from Thurn’s, but decided to go with his sauce for a change. We did serve it on mashed potato, which paired perfectly. Although it’s hard to see on the sausages, you can make out the sauce on the potatoes.

Sausages with Chianti Sauce

Barbecued Sausages with Chianti Sauce
recipe courtesy Gordon Ramsay from “Gordon Ramsay Makes it Easy
serves 4-6

1 lb, 2 oz (500 g) good quality pork sausages

10 tbsp. (150 g) unsalted butter, chilled and diced
3 shallots, thinly sliced
1 garlic clove, minced
few thyme sprigs
2 cups (500 ml) chianti or similar red wine
1 tbsp. brown sugar
1 tsp. Dijon mustard
splash of balsamic vinegar
sea salt and pepper

Have the sausages ready at room temperature, but don’t prick them (as you want to keep the fat within to base them naturally on the barbecue).

To make the sauce, melt a bit of butter in a pan, then add the shallots, garlic and thyme. Cook over high heat for a few minutes, then add the wine and sugar and bring to a boil, stirring to dissolve the sugar. Boil steadily until reduced by half. Discard the thyme.

Take the sauce off the heat and whisk in the mustard and cold butter, a piece a time. Add the balsamic vinegarand season with salt and pepper to taste.

Barbecue the sausages slowly on medium heat until nicely colored and cooked through. Serve on a bed of herb-flavored mashed potato, with the chianti sauce, and crusty bread on the side.

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