Chestnuts and sausages are a classic, and very satisfying winter combination. Since peeling chestnuts is a rather laborious task, you may want to purchase peeled chestnuts, rather than boil and peel them yourself. To serve 4:
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 2/3 pound (300 g) sausages
- 1 pound (450 g) chestnuts (ideally marroni, which are large), boiled and peeled
- 2 tablespoons unsalted butter
- 1 rib celery, chopped
- A carrot, chopped
- An onion, chopped
- A leek, chopped
- 2/5 cup (100 ml) meat broth or unsalted bouillon
- Salt and pepper to taste
Preparation:
Begin by making a cut in each chestnut and boiling them, if you are starting from scratch, in lightly salted water until the nutmeats are soft, at least a half hour. After boiling them remove the shells and peel way the skins covering the nutmeats.
Melt the butter in a saucepot and add the chopped vegetables. Cook, stirring, until the onion becomes translucent, and then add the peeled chestnuts and the broth. Simmer over a gentle flame.
In the meantime, prick the sausages with a fork and simmer them in boiling water for 10 minutes to remove some of the fat they contain.
Cut the sausages into half-inch (1 cm) rounds and add them to the chestnut mixture. Check seasoning, simmer for another 10 minutes and serve at once. A wine? An unoaked Barbera D'Asti would be nice.
Yield: 4 servings sausages with chestnuts
Melt the butter in a saucepot and add the chopped vegetables. Cook, stirring, until the onion becomes translucent, and then add the peeled chestnuts and the broth. Simmer over a gentle flame.
In the meantime, prick the sausages with a fork and simmer them in boiling water for 10 minutes to remove some of the fat they contain.
Cut the sausages into half-inch (1 cm) rounds and add them to the chestnut mixture. Check seasoning, simmer for another 10 minutes and serve at once. A wine? An unoaked Barbera D'Asti would be nice.
Yield: 4 servings sausages with chestnuts
