Barbecued Sausages with Vineyard Red Sauce
YIELD: 4 - 6 servingsINGREDIENTS
- 1 lb, 2 oz (500 g) good quality pork sausages
- SAUCE:
- 10 tablespoons (150 g) unsalted butter, chilled and diced
- 3 shallots thinly sliced
- 1 garlic clove minced
- few thyme sprigs
- 2 cups Round Barn Vineyard Red
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- splash of balsamic vinegar
- sea salt and pepper
Have the sausages ready at room temperature, but do not prick them (as you want to keep the fat within to baste 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 vinegar and 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 potatoes, with the wine sauce, and crusty bread on the side.
