Molly Stevens’ Sausages and Plums Braised in Red Wine

To celebrate my girlfriend’s long-awaited move to New York, I cooked a dish from one of my favorite cookbooks, Molly Stevens’ All About Braising: The Art of Uncomplicated Cooking.  I braised sausages and plums in red wine, and like every other recipe I have tried from the cookbook, it did not let me down.  It was a very simple braise that filled my apartment with aromas of sweet italian sausage, sage, and red wine.  The recipe can be found here.