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1
The plums: Working over a bowl to collect the juices, cut the plums into 1/2-inch wedges, tasting a piece to judge their sweetness, and letting them drop into the bowl.
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2
If the plums are not freestone, youll have to cut the flesh away from the pits with a knife.
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Set aside.
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4
Browning the sausages: If the sausages are linked together, separate the links with a sharp paring knife or a pair of scissors.
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5
Prick each link in several places with the tip of a sharp knife (this will prevent the sausages from exploding).
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6
Heat the oil in a large lidded skillet or shallow braising pan (12-inch is a good choice) over medium-high heat until the oil slides easily across the pan.
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7
Add the sausages and fry them, turning frequently with tongs, until a medium brown crust has formed on at least three sides, 10 to 12 minutes total.
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8
Using tongs, so as not to pierce the casings further, transfer the sausages to a large plate, without stacking.
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9
The aromatics: Depending on how fatty the sausages are, there may or may not be an excess of fat in the pan.
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10
Pour off all but 1 tablespoon, return the pan to medium heat, and add the shallot.
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11
Stir immediately with a wooden spoon, and saute just until the shallot begins to brown; about 1 minute.
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12
Add the garlic and sage, stir again, and saute until fragrant, another 30 seconds or so.
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13
Add the plums and all of their juices.
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14
Season with salt, pepper, and pinch of sugar if the plums tasted tart.
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15
Stir and saute until the juices begin to sizzle, about 2 minutes.
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16
The braising liquid: Pour in the wine, increase the heat to medium-high, and stir with a wooden spoon, scraping the bottom of the pan to dislodge any precious cooked-on bits that will enrich the flavor of the braising liquid.
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Simmer for 3 to 4 minutes to meld the flavors some.
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18
The braise: Return the sausages to the pan, nestling them down so they are surrounded by the plums.
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19
Add any juices that may have accumulated on the plate.
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20
Cover the pan and reduce the heat to a very gentle simmer.
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21
Check after 5 minutes to make sure that the wine is not simmering too excitedly.
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22
If it is, lower the heat or put a heat diffuser beneath the pan.
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23
Continue braising gently, turning the sausages after 15 minutes, until the sausages are cooked all the way through, 25 to 30 minutes total.
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24
Check for doneness by piercing a sausage with a skewer or meat fork to see if the juices run clear.
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25
If you are unsure, nick a sausage with a small knife and peer inside to see that there is no pink left.
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26
The finish: Transfer the sausages with tongs to a serving platter.
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27
Lift the plums from the pan with a slotted spoon and arrange them around the sausages.
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28
Cover loosely with foil to keep warm.
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29
Return the braising liquid to the stove.
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30
Taste and evaluate the sauce.
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31
Depending on how juicy the plums and sausages were, you may or may not need to reduce the sauce it should be the consistency of a thick vinaigrette.
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32
If necessary, bring to a strong simmer over medium-high heat, and simmer for 2 to 4 minutes to thicken and concentrate the flavor.
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33
I dont bother skimming this sauce, since the fat from the sausages is integral in balancing the taste, but it never tastes oily or fatty.
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34
Taste for salt and pepper.
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35
The sauce is meant to be slightly sharp to offset the rich taste of the pork sausage.
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Pour the sauce over the sausages and plums, and serve.
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37
Variation: Sausages & grapes braised in red wine
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38
Substitute whole seedless red or purple table grapes for the plums.
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39
Add them in place of the plums in Step Most grapes are sweet enough on their own so as not to need the pinch of sugar.
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40
Taste and judge for yourself.
