Sângerete with a Twist

Ingredients

• 500g (1.1 lb) pork sausages 500g (1.1 lb) pork sausages
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the sausages and cook until browned on all sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the paprika, dried thyme, dried rosemary, and bay leaf to the skillet. Stir well to combine.
5. 5.
   Pour in the red wine and bring to a simmer. Cook for 5 minutes to allow the alcohol to evaporate.
6. 6.
   Return the sausages to the skillet and drizzle with honey. Season with salt and pepper to taste.
7. 7.
   Cover the skillet and simmer for 20-25 minutes, or until the sausages are cooked through and the flavors have melded together.
8. 8.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Pork sausages — Choose high-quality sausages with a good balance of lean meat and fat for the best flavor and texture.
• Red wine — Opt for a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the dish.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a dash of hot sauce to the dish.
• Serve the Sângerete with a side of pickles or sauerkraut for a tangy contrast.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.

Serving advice

Serve the Sângerete hot, accompanied by a generous portion of creamy polenta. The creamy texture of the polenta pairs perfectly with the juicy sausages and flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the sausages on a platter, spooning the sauce over them. Place a mound of creamy polenta alongside the sausages and garnish with fresh parsley. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the taste buds.