Butifarra de Pagés sausages with caramelised onions and red wine

PT1H

First published in 2021
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This dish is made to specifically pair with Beronia Crianza wine. Follow Beronia on Facebook and Instagram.

Ingredients

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Imperial

  • 750g Butifarra de Pagés, (a Catalan farm sausage), or a pack of your favourite high-quality sausages
  • 500ml of red wine
  • 750g of onion, finely sliced
  • 1 bulb of garlic, cloves peeled and finely chopped
  • 4 sprigs of fresh thyme
  • sea salt
  • extra virgin olive oil, ideally Arbequina olive oil
  • crusty bread, to serve
1

If your sausage is a large, coiled one, slice it into pieces around 100g–120g each (if you’re using regular-sized sausages, you can leave them as is or halve them)

  • 750g Butifarra de Pagés, (a Catalan farm sausage), or a pack of your favourite high-quality sausages
2

Place a heavy bottomed pan over a medium heat and add a dash of olive oil. Once hot, cook the sausages until nicely browned all over – it doesn’t matter if the sausages aren’t cooked all the way through at this point. Remove from the pan and set aside

  • extra virgin olive oil, ideally Arbequina olive oil
3

Add more olive oil to the pan and once heated add the onions, garlic and thyme with a pinch of salt. Turn the heat down to low and very slowly cook down the onion until soft and caramelised. This will take at least 25 minutes, so be patient

4

Add the sausages back to the pan, along with any juices they are sat in. Pour in the red wine and bring to a simmer. Continue cooking until the alcohol has evaporated and the wine has reduced into a sticky, rich tangle of onions. Serve with crusty bread and a glass of Beronia Crianza red wine

  • 500ml of red wine
  • crusty bread, to serve
First published in 2021
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