BRAISED PORTUGUESE SAUSAGE AND BLUE LAKE GREEN BEANS

Braised Portuguese Sausage and Blue Lake Green Beans image

Provided by Potagekempcc

Categories Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

2 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs winter savory
2 sprigs winter savory
2 sprigs lemon thyme
3 fresh bay leaves
4 juniper berries
4 black peppercorns
2 tablespoons unsalted butter
1 lb sausage (Portuguese,Sausage, Cut on the Bias)
1 1/2 cups maui onions (Small Diced)
2 fresh garlic cloves (Minced)
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1 cup white wine (*Riesling Wine)
8 cups vegetable stock
2 lbs green beans (Fresh Blue Lake, Trimmed)
2 lbs baby red potatoes (Scrubed)

Steps:

Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
Add 1/2 cup Riesling Wine and reduce by one-half.
Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
Season to taste with fine sea salt and fresh ground black pepper.
Serve in warm bowls.
Garnish with chopped Fresh Chopped Parsley.
*Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.

Nutrition Facts : Calories 736, Fat 39.2, SaturatedFat 14.9, Cholesterol 81.1, Sodium 1649.4, Carbohydrate 66.4, Fiber 12.4, Sugar 12.3, Protein 23.3