Italian Sausage in Tomato Sauce

This Italian sausage appetizer is the kind of thing you put out with toothpicks and a crusty loaf of bread, and watch it disappear. Bite-sized pieces of seared sausage braised for an hour in tomato sauce, white wine, and sliced mushrooms until the sauce thickens and the flavors meld into something deeply savory.

Searing the sausage first before cutting it is a smart technique. A quick sear in olive oil firms up the casing and seals the outside, which keeps the sausage from falling apart during the long simmer. Let it cool before slicing into bites. Cutting hot sausage squeezes out all the juices you just sealed in.

The cup of Chablis adds acidity and a subtle fruitiness to the tomato sauce that you wouldn’t get with water or broth. Most of the alcohol cooks off during the hour simmer, leaving behind just the wine’s flavor. A full pound of fresh mushrooms soaks up that sauce and adds meaty substance.

Pro Tips

• Use links, not bulk sausage. You need the casing to hold the pieces together during braising.
• Slice the mushrooms thick. Thin slices will dissolve into the sauce over an hour of simmering.
• Keep the heat low during the braise. A gentle simmer gives the sausage time to absorb flavor. A hard boil makes it tough.
• Serve with crusty Italian bread to soak up the sauce. That’s the best part.

Variations

• Use hot Italian sausage instead of sweet for a spicier version.
• Add sliced bell peppers and onions for a sausage-and-peppers style appetizer.
• Toss the finished sausage and sauce over cooked penne for a quick pasta dinner instead of serving as an appetizer.