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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Thomas Fogarty 2010 Chardonnay Santa Cruz Mountain
Thomas Fogarty2010 Chardonnay
Thomas Fogarty Winery & Vineyards
Santa Cruz Mountain

$30.50

Last Call
Platinum
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
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Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Lamb Sausage Baguettes

Xabregas


Ingredients

4 lamb sausages
1 large French baguette
3 large, ripe mangoes
1/2 cup castor sugar
1/2 cup white vinegar
1 Tbs. fresh ginger, slivered
1 large red chili, sliced
1/4 cup raisins
1 Tbs. mustard seeds
1/4 tsp. sea salt
Mixed lettuce greens


Instructions

The first step is to make the chutney. Slice the mango into squares. Heat a small saucepan over medium heat and add the sliced mango, sugar, vinegar, ginger, chili, raisins, mustard seeds and salt. Stir well to dissolve the sugar. Once the mixture starts to bubble, turn the heat down to a low and simmer for 1 hour. Once the chutney is ready, it can be stored in a clean, airtight jar for up to a month. For the sausages, gently poke a few small holes in the sausages with a sharp knife. This will help with the release of fat and juices when cooking. Heat the barbeque or frying pan to a medium heat and cook the sausages until done. Cut the baguette into manageable sections, fill with butter or mayonnaise, a handful of greens, a sausage, and top with mango chutney.



    Suggested Pairings

  1. Mi Sueno
    2011 Chardonnay
    Mi Sueno
    Russian River Valley

    $27.00

    $45.00
    Special Selection
    id: 2422
    Special
    Gold
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