Saussat d'Occitanie

Saussat d'Occitanie is a traditional dish from the heart of the Occitanie region in southern France. This hearty sausage dish, with its roots deeply implanted in the rich culinary history of the area, brings together simple ingredients in a dish that is full of flavor and comfort. Known for its rustic and authentic taste, Saussat d'Occitanie is perfect for family gatherings and festive occasions.

Ingredients

• Sausages - 500g
• Olive Oil - 2 tablespoons
• Onions - 2 large, sliced
• Garlic - 3 cloves, minced
• Red Wine - 250 ml
• Tomatoes - 4 large, chopped
• Thyme - 1 teaspoon dried
• Bay Leaves - 2
• Salt - to taste
• Black Pepper - freshly ground, to taste
• Parsley - chopped, for garnish

Preparation

Before diving into the cooking process, prepare all your ingredients. Start by slicing the onions and mincing the garlic. Chop the tomatoes and measure out 250 ml of red wine. This will make the cooking process smoother and more enjoyable.

Cooking Process

1. Cooking the Sausages

   In a large skillet, heat the olive oil over medium-high heat. Add the sausages and cook until they are browned on all sides, about 5-7 minutes. Remove the sausages from the skillet and set them aside.

2. Sautéing Aromatics

   In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant, which should take around 5 minutes.

3. Deglazing the Skillet

   Pour the red wine into the skillet to deglaze. Scrape the bottom of the skillet with a wooden spoon to release any brown bits, which adds depth to the sauce. Allow the wine to simmer for about 5 minutes, reducing slightly.

4. Simmering the Sauce

   Add the chopped tomatoes to the skillet, along with the thyme and bay leaves. Season with salt and black pepper. Return the sausages to the skillet, cover, and reduce the heat to low. Let it simmer gently for 30-40 minutes or until the sausages are fully cooked and tender. Stir occasionally to prevent sticking.

Enjoying Saussat d'Occitanie

Once your Saussat d'Occitanie is ready, remove the bay leaves and discard them. Serve the dish hot, garnished with fresh parsley. Pair it with a crusty baguette or a side of creamy mashed potatoes to soak up the savory sauce. This dish is also complemented beautifully by a glass of local red wine from the south of France.

You can use a cooking timer to ensure that each step is perfectly timed and that the sausages reach their ideal tenderness, making your preparation seamless.