Meat,  Recipes

Sausages in onion and white wine sauce: a powerful flavour ready in no time

Good Monday!

I hope your weekend was fabulous now the streets are displaying some Christmas spirit. May I tell you something? Even if spend 50 years living in this wonderful country (because I really love being here) the fact of putting the decorations out around mid-November will always surprise me. When I was in Spain I used to set up the Christmas tree during the early December Bank Holiday (6th-8th) and I wouldn’t fold it back until 7th January. If you ask me why, just note the Spanish Christmas celebrations extend further in the time than British ones. Our Boxing day takes place on 6th January (as well as my mum’s birthday) following the Three Wise men tradition.

Contrary to previous weeks, my weekend has been a bit busy this time. I spent part of Saturday in London as I met with the Espanyol Supporters Club in England to watch El derbi de Barcelona. It sadly ended up in a defeat, but it was nice to see the guys after more than a year since we last gathered together for an Espanyol game. Days like this call for quick meals that you can prepare before you leave-if it’s the case you can have lunch at home. However, does it means they don’t taste as good as something you put all your effort on? Absolutely not! The array of finger licking dishes cooked in no time is big, very big. And these sausages in onion and white wine sauce rank very high in the table.

When my mum has fresh sausages at home she cooks this dish for lunch and, occasionally, for dinner. Soon I realised this is another household staple and resourceful option for busy families because you only need to invest around 20 minutes. Furthermore, the ingredients are the most basic you can imagine and you can use just a pot to do the whole thing. Sausages are loved by children and adult so, hey ho! Say goodbye to family disputes on the table.

This is the second time I feature a meal which includes pork chipolatas. The first time they appeared where on the famous Catalan Casserole. However, since there are endless types of sausages you can use whichever you like. I chose these because of their plain flavour so the sauce would play a big role in the dish. Roasted potatoes as a side, no surprises. But, again, go for what you like. The most important here is cooking the sausages in the right way.


  • Pork chipolatas (6)
  • Onion (1)
  • Garlic cloves (2)
  • White wine (200 ml / 1 glass)
  • Bay leave (1)
  • Olive oil
  • Salt
  • Pepper


  1. In a pot, heat up some olive oil and sear the sausages for just three minutes. This is only if you are cooking pork chipolatas because they are quite tiny. If you are using a different type of sausage they may need more time. Once they are golden brown, remove and set aside.

2. Finely chop the garlic cloves and the onion. Simmer in the same olive oil with a pinch of salt and pepper. After 10 minutes at low heat the onion must have become transparent-which means it’s cooked.

3. Pour the wine and raise the heat for two minutes in order to evaporate the alcohol. Then, add the bay leave and return the sausages to the pot-including the juices.

4. Cook for 5-10 minutes. Pour some water if the sauce starts running out, but be careful as it may become tasteless-you can pour chicken or meat stock instead. Check the flavour and add more salt and pepper if necessary. After that, it will be ready to serve.

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