Personally, I’m not a huge fan of sausage. I rarely ever make it. I always thought of sausage as byproducts from some poor animal stuffed in an inedible casing. Lately, I’ve noticed when I go to the gourmet market, that there are a lot of appetizing varieties of sausages and I just had to try it out. Maybe my judgement on sausage is completely wrong…Maybe this could change my mind. Maybe my whole outlook on sausage will change. Maybe…Just maybe!
I ordered a pork sausage with kashkaval cheese. I didn’t know what kashkaval was, but I knew it sounded very exotic and it’s always good to try out new things. I had absolutely no idea how to prepare the sausage, so I just went along and made this recipe up with what I had in my fridge. I have to tell you, this was a well performed culinary experiment. The outcome was extremely delicious!
Cut the links of the sausage into smaller bites. This ensures that it will cook quicker.
Finely chop a yellow onion and some garlic.
Add the onion and garlic to a pan with olive oil and a dab of butter.
Cook the onion until translucent.
Add the sausage bites and cook until browned.
While cooking, add about half a cup of Pinot Grigio and let it cook itself down. The wine will infuse itself with the sausage.
Add some fresh sprigs of thyme and a few rosemary leaves.
Salt and Pepper to taste.
To accompany the sausage, I made some jasmine rice.
I have to tell you, after you finish cooking this dish, you’ll notice such a great aroma. It’s so aromatic and tasty! Wine and cheese always work together, and cooking this pork and cheese infused sausage with wine was really the right move.