Sausage in red wine

Sausage in red wine is a traditional Italian dish with ancient roots. The history of this dish dates back to Roman times, when the preparation of sausages was common in many regions of the Roman Empire.


The first evidence of the use of red wine in the preparation of sausage dates back to ancient Rome, where wine was used as a preservative for meat. The combination of minced pork, spices and red wine created a unique flavour and helped preserve the product.

Over the centuries, red wine sausage has maintained its popularity in several Italian regions. Each region has its own variations and culinary traditions related to the preparation of red wine sausage.

Today, red wine sausage is a popular dish throughout Italy. Its preparation can vary, but usually involves the use of pork sausages, red wine, flavourings such as garlic, onion, chilli and spices such as black pepper and rosemary. Sausages are often cooked in a pot together with red wine, which helps infuse them with a rich, juicy flavour.

Sausage in red wine is often served as a main dish, accompanied by side dishes such as roast potatoes, grilled vegetables or salad. It is a rustic and tasty dish, combining the sweetness of red wine with the succulent flavour of sausage.

Sausage in red wine is an example of how Italian culinary tradition has incorporated the use of wine in the preparation of dishes. The use of wine as an ingredient in Italian cuisine has deep historical roots and continues to be a distinctive feature of Italian gastronomy.

Sausage in red wine is a tasty and easy dish to prepare.

Here is a simple recipe:


  • 500 g fresh sausage
  • 1 medium onion
  • 2 cloves of garlic
  • 400 ml red wine
  • 1 tablespoon tomato paste
  • 2 tablespoons of extra virgin olive oil
  • salt and black pepper to taste


In a non-stick pan, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and crushed garlic cloves and sauté until soft.
Add the fresh sausage to the pan and cook for about 5-7 minutes, turning occasionally, until golden brown.
Add the red wine and tomato paste to the pan. Mix all the ingredients well and cook over a medium heat until the sauce thickens slightly, about 15-20 minutes.
Season with salt and black pepper to taste.
Serve the red wine sausage hot, accompanied by a side of roast potatoes or vegetables.

For an even tastier result, you can marinate the sausage in red wine for a few hours before cooking.


Wine Pairing

Sausage in red wine lends itself to being paired with different types of wine. Here are some suggestions for pairing:

  • Light red wine: A light, fruity red wine can be an excellent choice to accompany red wine sausage. Wines such as Chianti, Valpolicella, Bardolino or Dolcetto are options to consider. These wines have good acidity and a red fruit profile that goes well with the rich, spicy flavours of sausage.
  • Medium-structure red wine: If you prefer a slightly more structured red wine, you can opt for a Barbera, a Montepulciano d’Abruzzo or a Côtes du Rhône. These wines offer more complexity and body, which harmonise with the sausage and its aromas.
  • Red wine with earthy character: If sausage in red wine is accompanied by mushroom side dishes or dishes with earthy flavours, you may consider a red wine with earthy characteristics. For example, a Pinot Noir from Alto Adige, a Nebbiolo from the Langhe area or a Burgundy can make an interesting combination.
  • Spicy red wine: If your red wine sausage has a hint of spice, you can pair it with a red wine that shares some of the same aromatic notes. For example, a Syrah or Grenache from the Rhone Valley in France may be suitable choices.
  • Local red wine: If the red wine sausage is prepared using a specific red wine, you can consider pairing it with the same wine used in the preparation. This creates a more direct flavour connection between the dish and the wine.

In general, it is advisable to choose wines with good acidity, balanced tannins and red fruit or spice profiles that go well with the flavours of red wine sausage. However, food and wine pairing is subjective, so it is always advisable to explore and experiment to find the match that suits your personal taste.


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