Aloha red wine sausage

Ingredients for 5 servings:

• 10 sausages, raw
• 100 g rapeseed oil
• 500 g shallot(s), cut into strips
• 50 g mustard, hot
• 50 g brown sugar
• 10 g tarragon, fresh to taste
• 50 ml balsamic vinegar
• 750 ml red wine
• 10 rolls, hot dog –
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

Red wine brat and grilled sausage from the Aloha Group

Pierce the sausages generously all over with a fork. Heat the rapeseed oil in a pan and sauté the shallots until translucent. Add the mustard, tarragon, and sugar, and simmer until it begins to thicken like caramel. Deglaze with balsamic vinegar and reduce. Top up with red wine and simmer for about 5 minutes. Then allow to cool completely and add the sausages to the cold stock, cover, and refrigerate overnight. To grill, remove the sausages from the stock and place them on the grill. Reduce the stock on the stove until the liquid has almost evaporated, season, and keep warm. Cut open the bread rolls, add the sausage, and pour some of the onion stock over the sausage.