Manx Sausage with Port

Delight your taste buds with this hearty and elegant dish, Manx Sausage with Port, a perfect marriage of rich flavors and comforting textures. This recipe features plump, flavorful Manx sausages simmered in a luscious sauce made with caramelized red onion, aromatic garlic, robust port wine, and savory beef stock, beautifully infused with fresh thyme and bay leaf. The golden roux adds depth and thickness, creating a velvety glaze that clings to every bite. Ready in just over an hour, this dish is perfect for a cozy family dinner or an impressive main course for entertaining. Serve it over creamy mashed potatoes or alongside tender buttered vegetables for a meal that feels both rustic and refined. Use this warming, wine-kissed recipe to elevate your weeknight cooking with a taste of the Isle of Man!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 8 pieces Manx sausages
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 large Red onion
• 2 pieces Garlic cloves
• 1 cup Port wine
• 1 cup Beef stock
• 4 sprigs Fresh thyme
• 1 piece Bay leaf
• 1 tablespoon All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Heat a large skillet or frying pan over medium heat and add the olive oil and 1 tablespoon of butter.

Step 2

Add the Manx sausages to the pan and cook them until they are evenly browned on all sides, about 6-8 minutes. Remove the sausages from the pan and set them aside.

Step 3

Thinly slice the red onion and mince the garlic cloves.

Step 4

In the same pan, add the remaining tablespoon of butter, then stir in the red onion and cook for 5 minutes, stirring occasionally, until softened and caramelized.

Step 5

Add the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.

Step 6

Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to create a light roux.

Step 7

Gradually pour in the port wine, stirring continuously to combine with the roux. Allow the mixture to simmer for 2-3 minutes, reducing slightly.

Step 8

Add the beef stock, fresh thyme, bay leaf, salt, and black pepper to the pan. Stir to combine.

Step 9

Return the browned sausages to the pan, nestling them into the sauce. Reduce the heat to low and cover the pan with a lid.

Step 10

Simmer the sausages in the sauce for 30-35 minutes, stirring occasionally to prevent sticking, until the sausages are cooked through and the sauce has thickened.

Step 11

Remove the bay leaf and thyme sprigs before serving.

Step 12

Garnish the dish with freshly chopped parsley and serve hot alongside creamy mashed potatoes or buttered green beans.

Nutrition Facts

Serving size	1301.7 grams (1301.7g)

Amount per serving	% Daily Value*
Calories	2412

Total Fat 159.00g	204%
Saturated Fat 64.50g	323%
Polyunsaturated Fat 1.30g
Cholesterol 362mg	121%
Sodium 8093mg	352%
Total Carbohydrate 72.40g	26%
Dietary Fiber 4.10g	15%
Total Sugars 48.50g
Protein 96.60g	193%

Vitamin D 0IU	0%
Calcium 249mg	19%
Iron 13mg	69%
Potassium 2205mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 18.3%

Carbs: 13.7%