Middle Eastern cuisine utilizes such savories mint as mint and rose water in their cooking. I always found this fascinating.  Here in the west, the only time we use mint in with the Eater lamb, if that. And forget about the rose water. Thus it came to mind recently when I acquired some fresh mint. I said, okay, it’s nice. I like mint tea—but what else?

That’s when inspiration struck. I had some sausages on hand. And I decided: why not try sausages with mint? (And see what happens). Now, in this rendition any good sausage can used. It can be Italian, smoked, Andouille, bratwurst, beef sausage, even chicken or turkey sausage. It’s a simple enough dish to prepare: cook the sausage rounds in olive oil, onion rings and garlic; season to taste, add the mint and serve. We served it over Spanish yellow rice. But you can have it with potatoes, couscous, quinoa, or your favorite grain. Or make great sandwiches with it.



1 pound pork sausage
1 red medium onion, peeled and thinly sliced
Salt and ground black pepper to taste
2 cloves garlic, peeled and finely minced
1/3 cup dry white wine
1/2 cup fresh chopped mint


  1. Rinse sausages under cold running water, and pat dry with paper towels. Cut into ½-inch rounds. Note that if you’re using Italian sausage, the casing must be removed before slicing.
  2. In a large skillet or fry pan, heat olive oil over medium-high heat. Add sausage and onion. Stir fry until sausage is brown and onion is tender. Season with salt and pepper.  Add garlic, and cook two minutes more.
  3.  Add wine and cook, over high heat, until liquid evaporates, stirring frequently.
  4.  Remove from heat, stir in mint, and serve over favorite grain.
    Yield: 4-6 servings.