How To Host The Perfect Fall Dinner Party In NYC

Gourmet Sausages in Wine Makes 6 to 8 servings What you'll need: 3 merguez sausages 3 blood sausages (morcilla) 1 cup (240 ml) red wine 3 chorizo sausages 3 butifarra sausages 1 cup (240 ml) sherry 3 chicken with truffle sausages 3 duck with Armagnac sausages 1 cup (240 ml) white wine 3 tablespoons olive oil Directions: Preheat the oven to 350 F (175 C) Pierce the sausages with a fort three or four times. Over medium heat, in a saute pan, heat the olive oil and cook all the sausages until their casings are slightly brown. Set aside on a platter. Working in batches, you will cook the merguez and blood sausages together with red wine; the chorizo and butifarra with the sherry; and the chicken and duck sausages with the white wine. Begin by adding 1 cup (240 ml) of the wine to the saute pan, adjust the heat to maintain a simmer and cover. Cook the sausages until the wine is evaporated and the sausages are nicely glazed. Repeat with each type of wine and the other sausages. Transfer the sausages to an oven dish to keep warm until you are ready to eat. [Photo credit: Jerry Rabinowitz]