Sausages with Marsala wine and orange

Sicily’s iconic fortified wine meets the juiciest oranges and the tastiest sausages: three ingredients of the Sicilian culinary tradition are the stars of an incredibly tasty and surprisingly easy recipe.
Marsala is one of the world’s best-known fortified wines, perfect as a meditation wine and extremely versatile: often used in the preparation of desserts, such as zabaglione and cannoli shells, it is the ideal ingredient for this recipe built on the perfect balance of sweetness, acidity, and richness.
Dora chose to combine it with Nebrodi black pork sausage and oranges to create a palate-pleasing and original combination of flavours, always much appreciated by guests of Rocca delle Tre Contrade who rarely limit themselves to one portion.
The secret, in fact, is the sweet, almost caramel-like reduction of Marsala wine and freshly squeezed oranges that makes the dish truly special.
This recipe for refined and curious palates is also delicious in a vegetarian version with plant-based sausages.


Roast the sausages in a very hot pan: if there is any fat, there is no need to add oil. Do not move or touch the sausages until they are golden brown on one side and come off the bottom of the pan on their own. Only then, turn them over and brown them on the other side.
If you wish, you can add thin slices of orange as a garnish.

The secret of this recipe is to flambé the sausages with Marsala wine. As soon as the sausages are browned on both sides, light a match (better to be ready in advance) and add all the Marsala wine. Set it on fire immediately and let the alcohol burn. Be careful not to lean over the pan as the flames can be quite high.
Now add a cup of freshly-squeezed orange juice and bring to the boil again over high heat. Reduce the sauce until it turns a dark colour, caramelising.
If you prefer to prepare it in advance, turn off the heat a few minutes beforehand and let it cool down. Reheat over high heat before serving and let the sauce continue to reduce to the right consistency.
Serve with roast potatoes and sautéed spinach or wild greens for a complete and tasty dish.

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