Sausages in Wine

Choose a crisp white wine to both braise the sausages and make a simple sauce to serve with them. Victoria de la Maza

After a decadent first course, I love serving sausages cooked in a crisp pinot grigio as a second course. The wine adds a layer of flavor and makes a light sauce to serve with the sausages. A green salad is all you need to make this a simple main course.

Serves 4

• 1/4 cup olive oil
• 2 pounds fresh sausages, such as sweet or hot Italian (about 10 links)
• 1 1/2 cups dry white wine, divided
• 3 sprigs thyme, plus more for garnish

Heat the olive oil in a skillet over medium heat. Working in batches to not overcrowd the pan, add the sausages and brown on all sides.