I like this prepared with Sicilian-type sausages, ones that are juicy, and meaty and herby, but not spicy-hot. I like a thinner sausage, too, one that cooks quickly and so doesn’t risk becoming dry and sawdusty if overcooked a minute or two.
1 1/2 pound sausages
olive oil, as needed
4 shallots, chopped
4 garlic cloves, chopped
1/2 cup dry white or red wine
1 cup chicken or beef stock, preferably unsalted
several sprigs fresh herbs: rosemary, sage, etc.
20 to 30 Greek or Italian black olives of choice
Place the sausages in a frying pan and heat until the pan is medium hot. Cover and cook until the sausages are evenly browned, uncovering the pan and shaking the sausages from time to time. (If the sausages are very lean, you might need to add a drizzle of olive oil to the pan). How long they cook depends on their size – confer with your butcher on this.
Remove the sausages from the pan and keep warm. Add the shallots and garlic to the pan and, if needed, a tiny bit of olive oil for the mixture to lightly cook.
When the shallots have softened and turned slightly golden, pour in the wine and cook over high-heat until it has nearly evaporated. Add the stocks and herbs; cook until the liquid reduces to about half. It should taste like a sauce instead of a slightly sour, savory liquid.
You will only have a small amount: a Tbsp or two per usage.
Add the olives to the liquid, warm through, then return the sausages to the pan and cook until warmed through.
Serves 4.
