Delicious recipes for wine sausage in 5 different variants. Enjoy it not only at Christmas!

It is very tasty and anyone can prepare it.

It reminds children of a snail and is also one of the classic Christmas dishes.

Do you already know what we mean?

Prepare various recipes with wine sausage together with us!

Whether you fry, roast or bake it, you will always enjoy it.

Wine sausage in the oven

The advantage of this delicious recipe, in addition to its excellent taste, is that you can prepare the sausage and the side dish together in one baking dish.

Ingredients:

• 800 g of wine sausage
• 800 g of potatoes
• 2 red onions
• 300 g of cherry tomatoes
• 1/2 cup white wine
• sprigs of rosemary
• olive oil
• salt pepper

Method:

1. Wash, peel and cut the potatoes into slices.
2. Cut the peeled onion into rounds and the cherry tomatoes into quarters.
3. Roll the wine sausage into a snail shape and secure with toothpicks.
4. First put the potato slices in a greased baking dish or baking pan, then salt, pepper and sprinkle with rosemary.
5. Place the rolled wine sausages on the surface of the potatoes and place in an oven preheated to 180°C.
6. Bake for approximately 10 minutes.
7. Then remove the baking dish and spread the red onion and cherry tomatoes on the wine sausage. Pour white wine over everything.
8. Place back in the oven and bake for another 20 minutes.

Wine sausage fried in a triple wrap

If you want to give this recipe a slightly special flavor, use herb breadcrumbs instead of regular breadcrumbs. Just mix some dried or fresh herbs into a bowl with breadcrumbs.

Ingredients:

• 750 g of wine sausage
• breadcrumbs
• flour
• 2 eggs
• salt
• oil

Method:

1. Wrap the wine sausage in the shape of a snail and stick it on a skewer or metal needle.
2. Wrap the sausage prepared in this way first in a bowl with plain flour, then in a bowl with a beaten egg with a little salt and finally in breadcrumbs.
3. Place the wrapped sausage in a pan with hot oil.
4. Fry until golden on both sides, approximately 5-8 minutes.
5. After frying the sausages, place them on a paper napkin or tea towel to absorb the excess fat.

Fried wine sausage tastes great especially with mashed potatoes and vegetable garnish.

Wrapped sausage on thyme

A very simple and quick recipe in which the flavor of the meat is perfectly combined with thyme and a delicious sauce.

Ingredients:

• 350 g of wine sausage
• 1 tbsp white wine vinegar
• 1/2 cup dry white wine
• fresh thyme
• olive oil
• salt pepper

Method:

1. Lightly pierce the wine sausage several times with a fork or a sharp knife to prevent it from bursting during baking.
2. Pour a little olive oil into a large non-stick pan, add the creamed sausages secured with a toothpick and fresh thyme. Season with pepper and salt.
3. Fry the sausages on a low heat for 6 to 7 minutes on both sides. Turn them regularly during baking.
4. Then add white wine vinegar to the pan.
5. Allow the vinegar to reduce for 2 minutes on medium-low heat and then add the dry white wine as well.
6. Cook for another 7 to 8 minutes until the white wine has partially reduced and forms a golden brown sauce.

Serve the sausage prepared in this way with fresh bread drizzled with brown wine sauce and sprinkled with fresh thyme and pepper.

Sausage spiral on beer

Beer is not only a very tasty drink, but it also has its uses in cooking. It adds an interesting taste to meat or sausages. This recipe is great proof of that!

Ingredients:

• 800 g of wine sausage
• 400 ml of broth
• 250 ml of beer
• 1 onion
• 1 tablespoon of flour
• 2 tablespoons of butter
• salt pepper

Method:

1. Roll the wine sausage into a spiral and use toothpicks to prevent it from unwrapping.
2. Cut the peeled onion into thin slices.
3. Melt the butter in a pan and lightly fry the onion in it.
4. Add salt, pepper, flour, beer and broth.
5. Cook, stirring occasionally, until most of the liquid has boiled off and a sauce has formed.
6. Then put the rolled wine sausages in the pan and fry them lightly on both sides in the sauce.

Serve this dish especially with a variety of potato side dishes.

Wine sausage with cabbage

The combination of sausage and cabbage is very popular, especially in Austria and Germany. Try it at home too!

Ingredients:

• 500 g of wine sausage
• 300 g of sauerkraut
• 2 onions
• 2 cloves of garlic
• 3 tablespoons lard
• 1 teaspoon of wine vinegar
• caraway seeds
• salt

Method:

1. Use a skewer or a toothpick to create a spiral from the wine sausage, or you can cut it into smaller pieces and secure the edges with a toothpick.
2. Then lightly fry the sausage on both sides in a pan with lard.
3. Remove the sausages from the pan and fry the chopped onion in the remaining lard.
4. Then add sauerkraut to the onion, cover with water and also add crushed garlic cloves, salt and wine vinegar.
5. Mix everything thoroughly.
6. Close the pan and stew the cabbage for approximately 10 minutes.
7. Then put the wine sausages back on top of the cabbage and cook for another 20 minutes or so.

Wine sausage and its composition

Wine sausage is one of our traditional meat products, which is partly similar to Bavarian sausage. As its name suggests, one of its ingredients is wine. White wine with a nutmeg flavor is most often used. The reason is that the taste and aroma of this wine are perfectly combined with a spice mixture based on nutmeg and nutmeg.

A traditional wine sausage should contain approximately fifty percent fattier pork, fifteen percent beef, ten percent lean pork such as shoulder or thigh, white wine, nutmeg, nutmeg, lemon zest, salt, pepper, and buns soaked in milk. The resulting mixture is then stuffed into a thin mutton casing, most often two centimeters in diameter.

What is the best way to prepare wine sausage?

The most common method of heat treatment of this sausage is to fry it in a pan or bake it in the oven. Before the actual heat treatment, the sausage is usually twisted into a spiral or snail and then secured with a skewer, needle or toothpicks.

The resulting dish is said to resemble the sun after frying. For this reason, in the past, wine sausage became one of the foods consumed at Christmas in connection with the winter solstice. So that the sausage does not crack during roasting, it is important to roast it slowly, or scald it first in hot water for a while.