Braised Portuguese Sausage and Blue Lake Green Beans

Name: Braised Portuguese Sausage and Blue Lake Green Beans
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 sprigs fresh parsley; 2 sprigs fresh rosemary; 2 sprigs winter savory; 2 sprigs winter savory; 2 sprigs lemon thyme; 3 fresh bay leaves; 4 juniper berries; 4 black peppercorns; 2 tablespoons unsalted butter; 1 lb sausage (Portuguese,Sausage, Cut on the Bias); 1 1/2 cups maui onions (Small Diced); 2 fresh garlic cloves (Minced); 1 teaspoon fine sea salt; 1 teaspoon fresh ground black pepper; 1 cup white wine (*Riesling Wine); 8 cups vegetable stock; 2 lbs green beans (Fresh Blue Lake, Trimmed); 2 lbs baby red potatoes (Scrubed)

Submitted by Potagekempcc

"Portuguese Sausage, Fresh Blue Lake Green Beans and Baby Rose Red Potatoes braised in vegetable stock and Riesling Wine."

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photo by Potagekempcc

Ready In:: 1hr 15mins
Ingredients:: 18
Serves:: 4

ingredients

2 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs winter savory
2 sprigs winter savory
2 sprigs lemon thyme
3 fresh bay leaves
4 juniper berries
4 black peppercorns
2 tablespoons unsalted butter
1 lb sausage (Portuguese,Sausage, Cut on the Bias)
1 ¹⁄₂ cups maui onions (Small Diced)
2 fresh garlic cloves (Minced)
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1 cup white wine (*Riesling Wine)
8 cups vegetable stock
2 lbs green beans (Fresh Blue Lake, Trimmed)
2 lbs baby red potatoes (Scrubed)

directions

Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
Add 1/2 cup Riesling Wine and reduce by one-half.
Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
Season to taste with fine sea salt and fresh ground black pepper.
Serve in warm bowls.
Garnish with chopped Fresh Chopped Parsley.
*Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.