Each time I make this, I marvel at the interplay of flavors between the plump pork sausages, the sweet-tart fruit, and the lightly acidic wine. And because this is such an easy dish, requiring few ingredients and little time, I make it often, especially in the summer, when plums are at their peak. As you’re cutting up the plums for this recipe, taste a piece. If the plums are on the sour side (as some early-season varieties are), add a pinch of sugar to the braise to bring out their sweetness. If plums aren’t in season make the dish with grapes (see the variation that follows).
Since there’s no stock in the braising liquid to round out the flavor of the wine, it’s important here to use a wine that really tastes good to you. I particularly like using a lightly fruity but dry Beaujolais—a real Beaujolais, not the raw-tasting Nouveau Beaujolais that shows up every November.
Serve with polenta or sautéed potatoes and a baguette or other crusty bread to sop up every last bit of the gorgeous magenta-hued sauce. It’s too good to leave any behind. Pass a simple tossed arugula or spinach salad at the table.
Yield: 4 to 6 servings Cooking Time: 25 to 30 minutes ( More... )
© Ken for MobiPre.COM | mobipre's posterous
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