Turkey sausage in brown gravy – Recipe

  • 6-8 links of hot italian turkey sausage (1.25-1.5lbs), sliced 1/2 – 1″
  • 1/2 white onion, sliced thin
  • 1 shallot, sliced thin
  • 1 clove garlic, sliced thin
  • 3/4 cup low sodium, low fat beef broth
  • 3/4 cup dry white wine* (chardonnay, cotes du rhone, or very dry sherry) or 1/2 cup dry vermouth
  • fresh black pepper
  • 1tsp olive oil
  • 1 12″ nonstick frying pan
*do not use a sour white wine, it will spoil the flavor
Be careful with your use of salt, as the sauce reduces, the flavors will intensify and it is very easy to make this dish too salty
  1. Over med-high heat add olive oil and onions, saute for 5 minute (the onions should look translucent)
  2. Add garlic and shallot, saute 1 minute
  3. Add sausage slices, turn heat to heat to high, brown sausage on all sides, remove excess liquid after 3 minutes if needed
  4. Once the sausage is sufficiently browned and almost forms a crust, add the wine and beef broth. Simmer uncovered until the sauce reduces to approximately 1/2 cup
  5. Adjust flavoring with black pepper if desired
  6. Enjoy

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