Italian Sausages with Balsamic Stewed Tomatoes
By America's Test KitchenPublished on April 30, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds Italian sausage 1 large onion, halved and sliced¼ cup white wine 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar Salt and pepper 1 ½ pounds plum tomatoes, cored and chopped¼ cup fresh basil leaf, torn
Before You Begin
Serve with crusty bread or polenta.
Instructions
- Combine sausages, onion, wine, 1 tablespoon oil, 1 tablespoon vinegar, 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper in 12-inch nonstick skillet and bring to simmer over medium heat. Cover and cook until sausages are gray and onion is tender, about 8 minutes.
- Uncover and increase heat to medium-high. Continue to cook until sausages are browned and register 160 degrees, about 3 minutes longer. Transfer sausages to platter.
- Add tomatoes, remaining 1 tablespoon oil, and remaining 1 tablespoon vinegar to skillet. Cook until tomatoes begin to break down and sauce has thickened, about 2 minutes. Stir in basil and season with salt and pepper to taste. Pour tomato mixture over sausages. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds Italian sausage
1 large onion, halved and sliced
¼ cup white wine
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper
1 ½ pounds plum tomatoes, cored and chopped
¼ cup fresh basil leaf, torn
Ingredients
1 ½ pounds Italian sausage
1 large onion, halved and sliced
¼ cup white wine
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper
1 ½ pounds plum tomatoes, cored and chopped
¼ cup fresh basil leaf, torn
Ingredients
1 ½ pounds Italian sausage
1 large onion, halved and sliced
¼ cup white wine
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper
1 ½ pounds plum tomatoes, cored and chopped
¼ cup fresh basil leaf, torn
Why This Recipe Works
Steaming the sausages before browning them ensures that they will be fully cooked through.
Before You Begin
Serve with crusty bread or polenta.
Instructions
- Combine sausages, onion, wine, 1 tablespoon oil, 1 tablespoon vinegar, 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper in 12-inch nonstick skillet and bring to simmer over medium heat. Cover and cook until sausages are gray and onion is tender, about 8 minutes.
- Uncover and increase heat to medium-high. Continue to cook until sausages are browned and register 160 degrees, about 3 minutes longer. Transfer sausages to platter.
- Add tomatoes, remaining 1 tablespoon oil, and remaining 1 tablespoon vinegar to skillet. Cook until tomatoes begin to break down and sauce has thickened, about 2 minutes. Stir in basil and season with salt and pepper to taste. Pour tomato mixture over sausages. Serve.
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