Una sartén blanca profunda llena de salchichas de cerdo doradas y jugosas cocinadas a fuego lento en una rica salsa de vino blanco. Se aprecian abundantes rodajas de ajo tierno y hierbas frescas picadas (perejil y tomillo) flotando en el caldo. Al fondo, se ve pan rústico, un cuenco con mostaza y gajos de limón sobre una mesa de madera oscura.

April 9, 2026 //

Sausages in wine Recipe

Name: Sausages in wine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 people
Cuisine: Spanish
Ingredients: 8 fresh sausages (good quality, from the butcher, not the canned kind); 1 large onion (white or red, whichever you have); 2 cloves of garlic; 200 ml dry white wine (preferably a good quality one, as it makes a difference); 100 ml beef broth or water; 1 bay leaf; 1 sprig of fresh thyme (or a teaspoon of dried); Extra virgin olive oil; Salt and black pepper to taste; Optional: a pinch of sweet paprika or a chili pepper for a touch of spice

★★★★★

5.0 (1 votes)

Spanish

Sausages in white wine came to me by chance. One night, when I had nothing for dinner, I opened the refrigerator and saw only sausages, onions, and white wine. I remembered a dish I'd tried in Madrid and got to work. In twenty minutes, I had something that smelled heavenly. My grandchildren, who aren't big sausage fans, ate it all. Sometimes I also make them with chicken sausage in wine, and they're just as delicious, only lighter.

This dish is perfect for any time of day: a quick dinner, an appetizer, or a main course with potatoes. At my house, it's our Friday night go-to. The best part is you don't need any fancy ingredients: just good quality sausages, white wine, onions, and spices. You've got a restaurant-quality meal.

Recipe for sausages in white wine (6-8 people)

Diners

6-8 people

Preparation

15m

Cooked

15m

Total Time

30m

Utensils

A large frying pan or shallow casserole dish (large enough to fit the sausages in a single layer)
A sharp knife and a cutting board
A wooden spoon
A measuring cup (for wine)
Optional: tongs for turning the sausages over

Ingredients for sausages in wine

8 fresh sausages (the good kind, from a butcher, not the canned kind)
1 large onion (white or purple, whichever you have)
2 cloves of garlic
200 ml of dry white wine (preferably of good quality, as it makes a difference later)
100 ml of meat broth or water
1 bay leaf
1 sprig of fresh thyme (or one teaspoon of dried)
Extra virgin olive oil
Salt and black pepper to taste
Optional: a pinch of sweet paprika or a chili pepper to give it a spicy touch

Recipe steps

Prepare the ingredients

Peel the onion and slice it into julienne strips. Peel and slice the garlic. If the sausages are tied together, cut them apart with a knife. Prick each sausage a couple of times with a fork so they don't burst while cooking.

Dora the sausages

In a frying pan, heat a drizzle of oil over medium-high heat. When hot, place the sausages in a single layer. Brown them on all sides until well seared, about 4-5 minutes. They don't need to be fully cooked, just browned. Remove them to a plate and set aside.

Sauté the onion and garlic

In the same pan (using the fat released by the sausages), reduce the heat to medium. Add the onion and garlic. Sauté for 8-10 minutes, stirring occasionally, until the onion is soft and begins to caramelize.

Add the wine and spices

Turn the heat to medium-high. Pour in the white wine and the bay leaf. Let it boil and allow the alcohol to evaporate (about 2 minutes). Scrape the bottom of the pan with a wooden spoon to loosen the caramelized juices.

Cook the sausages in the sauce

Return the sausages to the pan. Add the stock (or water) and the thyme. Season with salt and pepper to taste. Reduce the heat to medium-low, cover the pan, and simmer for 8-10 minutes, turning the sausages once to ensure they are well coated.

Thicken the sauce (optional)

If you want a thicker sauce, uncover the pan for the last 2-3 minutes and increase the heat to reduce it. If you prefer a thinner sauce, serve it as is. Taste for salt and adjust as needed.

Rest and service

Turn off the heat and let it rest for a couple of minutes. Serve the sausages piping hot, with the sauce poured over them. Serve with bread for dipping (essential!) and, if you like, with some fries or mashed potatoes.

Key tips for success with the recipe

Use quality sausages; don't use canned or pre-cooked ones. Fresh sausages from the butcher hold up better during cooking and have more flavor. Iberian pork sausages or those with herbs are ideal.

Brown the sausages well beforehand; this step is important because the initial frying seals the meat and prevents them from falling apart later in the wine. It also gives them a nice color.

The wine shouldn't be the cheapest; you don't need to buy an expensive one, but a decent quality makes a difference. A Verdejo or an Albariño are excellent choices. If you use a bad wine, the dish will taste acidic and alcoholic.

Don't overcook them; fresh sausages cook quickly. If you leave them in the wine for more than 10-12 minutes, they can become dry and tough. 8-10 minutes is enough.

Caramelized onions are a treasure; don't chop them too large, and let them cook slowly. The onions add a natural sweetness that balances the wine's acidity.

Don't forget the bread for dipping; this dish practically begs for it. The sauce left at the end is divine. At my house, we mop up every last drop with bread.

Print Recipe

There you have it: sausages in white wine, a dish that gets you out of a pinch and makes you look good with hardly any effort. The first time I made them, my grandchildren said they looked like they came from a restaurant, and I was so pleased with myself. The trick is not to rush: brown the sausages well, let the onion caramelize, and let the wine reduce just enough.

If you decided to make them, let me know how they turned out. Did you use dry white wine or try something else? Did you serve them with potatoes or just bread? At my house, we serve them with a sprinkle of chopped parsley on top to make them look nicer. And if you liked them, share the recipe with anyone you think deserves a quick but elegant dinner.

I grew up watching the wooden spoon being moved in steaming pots, learning that good things take time and that the secret of a good dish lies in the love with which it is prepared.