Do you know wine sausages? Try something special for your Christmas Dinner!

The wine sausage is a blend of pork and veal mixed with high-quality white wines from the region. Seasonings are added to create a fresh and satisfying taste.

This sausage has been a staple Christmas course in several European countries since the 19th century and is typically served in a spiral shape.

From a historical perspective, the spiral shape of the wine sausage represented the solstice.

Wine sausage in batter with horseradish mashed potatoes

Ingredients:

• 1lb wine sausage
• 2 eggs
• 2 cloves of garlic
• 1 cup all-purpose flour
• 1 apple
• parsley
• 2 cups of oil
• 2lb potatoes
• 2 cups of milk
• 1/2 cup of butter
• 4 tablespoons of freshly grated horseradish
• salt
• pepper

Instructions:

1. Roll the wine sausage into a spiral, pierce with a skewer, and lightly dust with flour.
2. Meanwhile, peel the potatoes and boil them.
3. Mix eggs with flour, grated apple, garlic, and parsley in a bowl.
4. Add the sausages to the mixture and coat them.
5. After being wrapped in batter, place the sausage in the heated oil in the pan. Fry until golden on both sides.
6. Mash the boiled potatoes, add milk, butter and, salt, pepper, and horseradish. Mix the porridge well.
7. You can serve!

Wine sausage on dark beer

Ingredients:

• 4 cups of wine sausage
• sunflower oil
• 1/4 cup of English bacon
• 2 onions
• 2 cloves of garlic
• 1/2 cup of sliced tomatoes in tomato juice
• 1/2 cup of dark beer
• salt
• Ground pepper

Instructions:

1. Divide the wine sausage into four equal parts and roll each part into a snail shape. Fasten the rolls with skewers.
2. Heat some oil in a pan and quickly fry the sausages on both sides. Transfer the sausages into a baking dish.
3. In the same pan, fry the chopped bacon for a few minutes. Add the chopped onion, minced garlic, and dark beer to the pan. Season with salt and pepper, and let the mixture simmer for a while until it starts to thicken.
4. Pour the mixture over the sausages in the baking dish. Bake the dish in a preheated oven for 15 minutes at 350°F.
5. Enjoy your meal!

Wine sausage with glazed onions

Ingredients:

• 1 lb of wine sausage
• 4 tablespoons plain flour
• 3 tablespoons of vegetable oil
• 2 cups shallots
• 1/2 cup of butter
• 3 tablespoons of cane sugar
• 1/4 cup of balsamic vinegar

Instructions:

1. Preheat the oven to 350°F.
2. Form the wine sausage into the shape of a snail, fasten with a skewer and dust with flour. Brush them with oil on both sides and place them on a baking sheet. Bake for about 25 minutes until golden.
3. Meanwhile, prepare the glazed shallots.
4. Peel the shallot and cut it in half. Fry in heated butter in a deep pan.
5. When it starts to brown in places, sprinkle it with sugar and let it caramelize.
6. Pour the balsamic over the melted and caramelized sugar.
7. You can serve the finished wine sausages with onions with mashed potatoes, enjoy!

Baked wine sausage with vegetables

Ingredients:

• 1/2 lb of wine sausage
• 2 stalks of celery stalks
• 2 peppers
• 1/2 large onion
• 3 slices of bacon
• 6 potatoes
• flour
• salt
• freshly ground pepper
• fresh herbs (according to your preference)
• olive oil

Instructions:

1. Cut the vegetables into thin slices and fry them in olive oil until golden.
2. Wash the potatoes, cut them into thin slices and boil them in salted water for ten minutes.
3. Make spirals from the sausage, strengthen each of them with a stick and coat in smooth flour.
4. Prepare a tray with baking paper, which you lightly grease with oil.
5. Then place the sausages on the tray and add the finished vegetables to them.
6. Cut the potatoes into slices and add to the baking sheet.
7. Sprinkle everything with pepper and herbs.
8. Bake for about 30-35 minutes until golden in an oven preheated to 550°F.

Wine sausage with apples and onions

Raw materials:

• 1/2 lb of wine sausage
• 4 onions
• 5 apples
• 2 tablespoons lard
• cane sugar
• balsamic vinegar
• fresh thyme
• salt
• grinded pepper

Method:

1. Divide the wine sausage into four parts of the same length, twist into a spiral and secure with two skewers that you place in a cross.
2. Afterwards, peel the prepared onions, cut them in half and then cut them into half-centimeter-thick wedges. Wash the apples, cut them into quarters and then cut them into smaller crescents.
3. Preheat the oven to 356°F.
4. Heat a tablespoon of lard in a large pan over medium heat. Then fry each wine sausage until golden.
5. Remove the finished sausages and add a spoonful of lard, onion, a little salt and pepper to the pan and then add fresh thyme. Fry everything at a higher temperature for about 8-10 minutes.
6. Add 1 tablespoon of cane sugar, 3 tablespoons of balsamic vinegar to the fried onion and mix everything. Finally, sprinkle the prepared, chopped apples. Gently stir them into the mixture.
7. Then put the mixture in the baking dish and spread the wine sausages on it. Place in a preheated oven.
8. Bake for about 10-15 minutes.
9. You can serve!

Lentil soup with wine sausage

Ingredients:

• 2 tablespoons of lard
• 1.76 oz of wine sausage
• 1.2 oz of celery
• 1.06 oz of carrots
• 1.23 oz of parsley
• 2 onions
• 4 cloves of garlic
• 1 tablespoon of tomato puree
• 2 bay leaves
• 2 tablespoons of ground paprika
• 3.53 oz of lentils
• 33.81 oz of poultry broth
• 2 tablespoons of butter
• 2 tablespoons plain flour
• salt
• pepper
• parsley leaves for garnish

Method:

1. Cover the lens with water so that it is submerged and let it stand for 2 hours.
2. Fry the sliced sausage in melted lard, then add chopped carrots, celery and parsley, finely chopped onion and garlic and fry on a medium flame for 5-10 minutes.
3. Season the mixture with tomato puree, bay leaves and ground paprika.
4. Fry briefly and add soaked lentils, cover with broth and cook for 15-20 minutes.
5. Prepare the butter broth and thicken the soup before the end.
6. Salt and pepper the finished soup.
7. When serving, you can decorate it with chopped parsley and serve it with a slice of bread.
8. Enjoy your meal!

In addition to Christmas Day, you can also serve wine sausage on the 2nd day of Christmas, preferably with potato salad or mashed potatoes.