Butifarra de Pagés sausages with caramelised onions and red wine
This traditional Catalan recipe sees butifarra (a type of sausage from Catalonia in Spain) cooked down with caramelised onions and red wine. The comforting dish is best served with crusty bread to ensure none of the sticky onions go to waste.
Ingredients
Metric
Imperial
- 750g Butifarra de Pagés, (a Catalan farm sausage), or a pack of your favourite high-quality sausages
- 500ml of red wine
- 750g of onion, finely sliced
- 1 bulb of garlic, cloves peeled and finely chopped
- 4 sprigs of thyme
- sea salt
- extra virgin olive oil, ideally Arbequina olive oil
- crusty bread, to serve
Method
If your sausage is a large, coiled one, slice it into pieces around 100g–120g each (if you’re using regular-sized sausages, you can leave them as is or halve them)
- 750g Butifarra de Pagés, (a Catalan farm sausage), or a pack of your favourite high-quality sausages
Place a heavy bottomed pan over a medium heat and add a dash of olive oil. Once hot, cook the sausages until nicely browned all over – it doesn’t matter if the sausages aren’t cooked all the way through at this point. Remove from the pan and set aside
- extra virgin olive oil, ideally Arbequina olive oil
Add more olive oil to the pan and once heated add the onions, garlic and thyme with a pinch of salt. Turn the heat down to low and very slowly cook down the onion until soft and caramelised. This will take at least 25 minutes, so be patient
- 750g of onion, finely sliced
- 1 bulb of garlic, cloves peeled and finely chopped
- 4 sprigs of thyme
- sea salt
Add the sausages back to the pan, along with any juices they are sat in. Pour in the red wine and bring to a simmer. Continue cooking until the alcohol has evaporated and the wine has reduced into a sticky, rich tangle of onions. Serve with crusty bread and a glass of Beronia Crianza red wine
- 500ml of red wine
- crusty bread, to serve
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