Sicilian Sausage With Garlic Lemon Wine Sauce

It is never a challenge to find wholesome, seasonal foods grown and made in Sonoma County. This time of year I have tons of lemons ripe on my one lemon tree. I also have delicious winter greens in my CSA box from Tara Firm Farms. This morning I defrosted a package of homemade Sicilian-style sausage from Willowside Meats to make this one pan dinner of Sicilian Sausage with Garlic Lemon Wine Sauce. After work this evening, I started the cooking by slicing two onions, one red and one yellow. After slicing the onions, I cut them twice cross-wise and threw them into a large saute pan with 2 tablespoons of ghee. While the onions were cooking I peeled and crushed eight large cloves of garlic and threw them in the pan with the onions. Then I sliced all four of the sausages in the package and also threw them in the pan to brown. Then I sliced a head of collard greens from Tara Firm Farms across the main stem. I turned the sliced greens and sliced them 4 or five times the other way. This makes them less stringy and more bite sized. I threw the greens in the pan. Then I cut two lemons into small triangular pieces. About 16 pieces per lemon. I threw the lemons in the pan. Then I added a cup of 2011 Balletto Winery Rosé of Pinot Noir with a teaspoon of Italian herbs. I turned the pan down low and alternately let it simmer with the top on and reduce with the top off.

List of Ingredients

1 package of 4 Sicilian Sausages

1 red onion and 1 yellow onion

8 large cloves of garlic

1 head of collard greens

2 lemons

1 cup of rosé wine

1 tsp Italian herbs


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