France, 16th c.
Recipe by Daniel Myers
This recipe seems very odd to the modern palate, but is surprisingly goodnonetheless. It is essentially sausage, onions, and apples stewed in mulled wine. The sausage ends up with a fruit-flavor from the wine and the broth takes on a really nice salty/savory taste. I wasn't sure I was going to likeit but I quickly finished off a full bowl in spite of myself.
For the sausage I chose a plain bratwurst as I've seen numerous medieval recipes for them. I'm now curious how the recipe would turn out using Italian or breakfast sausage. I found the sliced onion pieces to be a bit too large and will probably chop them a bit smaller the next time I make this.
1 lb. sausages
1 apple, peeled, cored, and sliced
1 onion, sliced
2 Tbsp. butter
2 cups red wine
2 cups water
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. sugar
1 tsp. salt
In a large pot, sautée onions, apples, and whole sausages. Add water as necessary to keep things from burning onto the bottom of the pot.
When the sausage is nicely browned take it out,slice it into bite-sized pieces, and return it to the pot to finish cooking.
As soon as the onions are tender and golden, add the wine and water. Mix the spices well with the sugar and add to the stew (this keeps it from clumping). Bring toa boil, reduce heat, and let simmer for about 10 minutes.
Sausages in Pottage. Take sausages, & fry them in butter, then take four or five peeled apples & cut into small quarters, & four or five onions cut into rings, & fry them in butter, & put all of them into a pot with the sausages, & put therein nutmeg, cinnamon, with red or white wine, sugar, & let them then all stew.