How to Deglaze Pan Sausage for Pasta Sauce

Give pasta sauce more flavor by deglazing the pan before adding other ingredients.

A good home chef utilizes ingredients in the best possible way to create as much flavor as he can. One technique that easily increases flavor in dishes is deglazing. A pan is deglazed after it has first been used to saute an ingredient, usually consisting of meat such as sausage. Liquid is then added to the pan where it is stirred to pick up the brown bits stuck to the bottom of the pan. These brown bits provide immense flavor to sauces that are made after the deglazing process is completed.

Things You'll Need

• Pan
• Wooden spoon
• Deglazing liquid

Instructions

1. Cook the sausage and remove from the pan. Drain any excess grease, leaving a teaspoon for flavor.

2. Add a deglazing liquid to the pan such as red or white wine, chicken, beef or vegetable stock, or water if nothing else is available. Add approximately one-half cup to the pan.

3. Place the temperature at medium heat and stir the pan with your wooden spoon, removing any brown bits or grease stuck to the bottom of the pan. You should be able to see the pieces coming off the bottom.

4. Cook until the liquid has reduced by half, and begin to add your other ingredients for pasta sauce.

References

• The Reluctant Gourmet: How to Deglaze a Pan at Home
• Epicurious: Food Dictionary: Deglaze