dp spotlight sf Recipe: Sausages with Mushrooms
With origins in Spain, the Catalan name for this dish is "butifarra esparracada", but don't worry, we won't make you remember that!
In addition to being incredibly tasty, this dish is whipped up in no time. You'll need a good-quality pork sausage (we got you covered there!), and some nice white mushrooms (or wild mushrooms, if you're feeling fancy). Then layer on some fresh herbs - we used rosemary, thyme and parsley to compliment the deep flavours of the pork and mushrooms.
Lastly, we add some dry Marsala wine to bring another delicious layer of flavour. You could easily substitute with a dry sherry, if you have that instead.
4 heritage breed pork sausages (~1.0-1.5 lbs)
1/4 cup olive oil
8 garlic cloves
1-2 sprigs fresh rosemary
2-3 sprigs fresh thyme
1 lb white mushrooms, cleaned, trimmed and quartered
1/3 cup dry Marsala wine
1 tbsp fresh parsley, chopped
Remove the sausage meat from its casing and form them into small walnut-sized balls. Heat the oil in a large skillet and gently sauté the sausages for 3-4 minutes over medium heat, until golden on all sides.
Peel and lightly crush the garlic cloves and add them to the pan along with the sprigs of rosemary and thyme. Continue to sauté for another 5 minutes.
Pour the dry Marsala into the pan and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Remove the pan from the heat.
In another pan, sauté the mushrooms on medium-high heat in a little oil for about 5 minutes, or until golden. Add the mushrooms to the sausages and cook over medium heat for 10-15 minutes, or until cooked through.
Stir in the chopped parsley. Add salt and fresh ground pepper to taste and serve!