Braised Sausage Recipe

Ready in: 1 hr 20 mins

I Want To Share With You My Brief Sausages.


  • 28 Ounce Can Of Crushed Tomatoes
  • A Sprig Of Thyme
  • Rosemary
  • Some Red Wine
  • Salt
  • Pepper
  • Some Herbs
  • Celery Carrots
  • Garlic
  • Onions
  • Olive Oil
  • A Bunch Of Fresh Basil



I make it the star of the show are some sausages and do invest in some good sausages there’s a local butcher that makes these and they sell them at my local supermarket so it’s great and I just cut them into about three inch pieces so I’ve got that those are mild. I also have a 28 ounce can of crushed tomatoes and then I just took after I put the tomatoes in here. I just took a little bit of water in the can and just swish it around and put the water in there as well I got some chopped up leeks garlic celery carrots. I’ve got a sprig of thyme, and rosemary, some red wine, salt, and pepper and you’ll need some herbs at the end and olive oil to start. Now I’ve got my pot here nice and hot and in there I’m gonna put my sausages. I’m gonna do just a layer out of time because I just want to develop a little bit of color on these this is a really fantastic meal that you can make for family fights. I’m just gonna let those sausages kind of get a little bit of color around them and then we’ll pick them out and saute our veggies.


I just want to get some big colored on both sides down to do all all over them just a little bit and I’m trying to keep down to about medium. Now I’m gonna add in my leeks celery carrots and garlic. Now I’m using these are actually baby leeks that I washed and chopped into fine pieces but just use one right liek if you can’t find baby leeks you can of course use onions. I’m using leeks cuz it’s got a much more mild flavor and I just wanted to because I like it I’m gonna add that to my my sizzling pot with whatever was left over in there from the olive oil and the sausages. I’m gonna reserve my time ever with Mary for after I’m just gonna season them slightly with some salt, and pepper. I’m gonna let them cook until they’re lovely golden brown color. I’m gonna add a touch more oil because as you can see the pans a little bit dry just gonna add maybe a tablespoon of oil.


I’m gonna just add my sausages back in with other a lovely sausage if you juice sausage e-juices does that made sense in you know a splash of red wine if you don’t want to use red wine you can leave it out but I do think it adds a lovely little notes into any braising liquid, and now we’re gonna add in the crushed tomatoes if you add chopped tomatoes in this plum tomato that you crushed with your hands this is just some crushed tomatoes that with a little bit of their juices. Let me just get my wooden spoon because I want to get everything out of here and remember that I did kind of wash the can with a little bit of water and put the water in this pool as well because I wanted to have a little bit extra liquid.


I’ve got a really good sturb adding in my thyme and rosemary. I’m gonna fish it out later instead of taking off the leaves now it’s going to infuse the sauce with really lovely flavor, and now I’m gonna do its cover this baby up leave just a little bit of an opening a partially cover mostly covered simmer on low for a couple of hours and we are done these look incredible. They’re being cooking for about an hour and a half or so you can see that they really the sauce has gotten really thick. I’m gonna add a bunch of fresh basil to this. I’m just gonna tear it and also I’ve seasoned it with a touch more salt and pepper you want to do that according to taste of course in the turn that off and over here I’m gonna serve mine family-style on a big platter over a bed of creamy polenta.