Some nights just call for a simple dinner. While braising is not the fastest cooking technique, there are few simpler that produce the same amazing results. While most braising is done in the oven, many dishes turn out great braising on the stove top with a low simmer. After a long day (or hot day like we get so much of in south Louisiana), you may not feel like turning on the oven, making this method of braising the perfect option.
When I want a simple dinner, I often start with sausage. They come in a lot of varieties, don’t take a lot of time to cook, and they already have flavor profile you can build on. A recent trip to the store left me with a ton of chicken sausages, and I had a little saffron hiding in the spice cabinet.
I figured a little research would lead me to a flavor combination to turn my sausages into an easy but wonderful dinner after a busy day. A little internet searching led me to find that garlic, cinnamon and saffron all complement one another. That discovery led me to writing this recipe. If you don’t have saffron on hand, cinnamon and garlic complement each other well, and you can omit the saffron. You can check out some other braising ideas here.
- Medium sized skillet with a lid
- Rubber spatula or wooden spoon
- 2 Tbsp. olive oil
- 8 sausages (I used chicken sausages for this recipe, but most quality sausages will work)
- 1/2 medium onion, diced
- 6-8 cloves garlic, depending on size
- 1/2 cup chicken broth
- 2 sticks cinnamon
- 2 tsp. saffron strings
- 15 oz. tomato sauce
- 2 Tbsp. brown sugar
- 2 tsp. dried oregano
- 1/2 tsp. ground black pepper
- Heat olive oil in skillet over medium-high heat.
- While oil is heating, poke several holes along the sides of the sausages.
- Add cinnamon sticks to oil, and sear the outside of the sausages, turning with tongs.
- Remove sausages from pan and reduce heat to medium.
- Add diced onions and garlic cloves to pan. Saute until the onions are soft and start to lightly brown.
- Add chicken broth, scraping the browned bits from the bottom of the pan.
- Reduce heat to medium low. Add saffron, oregano, and ground pepper to pan and simmer for 5 minutes.
- Stir in tomato sauce and brown sugar. Then add sausages back to pan, spooning sauce over sausages.
- Cover pan and lightly simmer for 30 minutes, stirring occasionally, until the sauce has darkened and sausages are tender.
- Remove the sausages from pan and increase heat.
- Bring sauce to a high simmer until it is reduced by about a third.
- Serve over mashed potatoes, pasta, or risotto.
What do you think?
Have you cooked with cinnamon and saffron before? What did you make with them?