WATCH: How to Make a Classic French Dish with Sausage, Spuds and Wine

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Channel your inner French chef with this no-frills recipe for sausage and potatoes with vinter sauce that hails from the countryside near Lyon, France.

The wine-centric Beaujolais Nouveau Day takes place in November each year, and, as chef Thomas Ligout describes it, this meat, potato and sauce dish is a key part of the celebration.

“To feed all these people that are drinking more than usual, this dish is a must,” Ligout says. “You just boil some potatoes, boil some sausage and make a huge amount of sauce and in the middle of the town you just give that to everybody.”

We may be far from France, but you can enjoy a bottle of wine (or three) with friends, tempered by this hearty dish. This recipe serves three.

Ingredients:

• Three potatoes

• Three pork sausages
  

• 60 grams of chopped onion

• ½ bottle of dry red wine

• 50 grams of butter

• 15cl of water

• 10g of flour

• Salt

• Black ground pepper

Directions:

Sausage and potatoes

1. Clean the potatoes, but do not peel them yet.

2. Set water to boil in a large pot.

3. Once boiling, put the potatoes inside the pot (make sure they are beneath the water).

4. After the potatoes have been cooking for 20 minutes put the suasages on top of them.

5. Remove cooked potatoes and sausage from water after 20 minutes.

The sauce

1. Put 30 grams of butter in a small pot.

2. Use a medium flame to heat the butter until it bubbles.

3. Add the onions and cook until they are soft, which should take five minutes.

4. Add a pinch of salt and a pinch of black pepper.

5. Add the wine and the water.

6. Use a low flame to reduce the liquid by half over 30 to 45 minutes.

7. Remove the resulting sauce from the pot for use later.

8. Cook the rest of the butter (20grams) in the empty pot until it bubbles.

9. Add flour and whisk until the mixture becomes a light brown.

10. Pour the wine sauce back into the pot slowly and stir it. 

To serve, peel the potatoes and place them on a plate with the sausage. Apply the sauce liberally.

Watch a chef cook the recipe below (VPN off)

This recipe courtesy of Chef Thomas Ligout with The French Touch Kitchen in Shenzhen.

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