Sausages In Red Wine Sauce

• 2 tablespoons olive oil
• 3 large shallots, thinly sliced
• 2 1/4 cups full-bodied red wine
• 1/2 cup chicken stock or canned low-sodium broth
• 1 1/2 pounds assorted French- and German-style sausages
• 2 cups water
• 5 tablespoons cold unsalted butter, cut into tablespoons
• Salt and freshly ground pepper
• Potato Gratin

1. Heat 1 tablespoon of the olive oil in a medium saucepan. Add the shallots and cook until softened, 3 to 5 minutes. Add the wine and boil until reduced by half, about 10 minutes. Add the chicken stock and boil until reduced by one-third.
2. Meanwhile, in a medium enameled cast-iron casserole, heat the remaining 1 tablespoon of olive oil. Add the sausages and cook over moderately high heat until browned, about 3 minutes per side. Add the water and bring to a boil. Reduce the heat to low, cover and simmer until the sausages are cooked through, about 20 minutes.
3. Bring the wine sauce to a boil. Remove from the heat and whisk in the butter, 1 piece at a time. Season with salt and pepper. Cut the sausages into 2-inch pieces and arrange an assortment on each plate. Top with the sauce and serve with the Potato Gratin.

olive oil, shallots, fullbodied red wine, chicken stock, sausages, water, cold unsalted butter, salt, gratin

Taken from www.myrecipes.com/recipe/sausages-red-wine-sauce (may not work)