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marsala wine

post #1 of 8
8/28/06 at 12:25pm
Thread Starter 
I have an Italian recipe for Sausage with peppers & onions that calls for 1 cup of Marsala wine in the sauce. What can I substitute for Marsala if we don't drink wine or I can't find it in the store?
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post #2 of 8
8/28/06 at 3:10pm
In your particular case, where you may not indulge in wines and will probably wish to find a suitable wine easily and inexspensively, I suggest a Burgandy as replacement. A deep, robust, red with smoky flavor.

Good luck,
Marion
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post #3 of 8
8/28/06 at 8:35pm
New wife,

Marsala wines, in general are much like a good sherry. Loaded with alcohol (they are fortified wines) they ofter add a bit of sweetness to dishes that use them in the recipe, once you have burned off all that alcohol.

Another good option, thought not to style would be to use a Pinot Noir from California. They also tend to add some sweetness to dishes cooked with them and can be found for 5 to 7 dollars all along the West Coast. If that doesn't fit your budget then there is always Charles Shaw wines, at around 2 dollars a bottle.

Best of luck to you!
"A meal without wine is like a day without sunshine"
Jean-Anthelme Brillat-Savarin, The Physiology of Taste (1825)
Food blog of chef Robert Conaway
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post #4 of 8
8/29/06 at 9:07am
You should be able to find inexpensive marsala, madiera, or sherry at most grocery stores and any of those would work fine. Another option could be half brandy/half water. Yet another option, avoiding alcohol altogether would be to use chicken stock.
Wisdom comes with age, but sometimes age comes alone.
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post #5 of 8
8/31/06 at 7:09pm

Other options

Also try:
Leftover any-wine
Port
Wine plus a little sugar...

Yummmmm
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post #6 of 8
9/1/06 at 3:58pm
As others have said Marsala is a very sweet dessert style wine. So, go ahead and buy a bottle. Use it when it's called for and keep it in a dark place when it's not. It'll last a long, long time.
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post #7 of 8
9/1/06 at 6:50pm
Don't know where you reside, but if in the US look for a Trader Joe's. They have a good Marsala for about five dollars. Any wine store will also, but probably for 2 to 3 times more. Probably good markets will stock it also. I buy it all the time for cooking. Because it is fortified, it will keep a long time like a Port, Vermouth, etc.
You can find lots of dishes to use it in.
Enjoy

Mike
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post #8 of 8
12/10/06 at 8:19am
I'd probably use a good port wine as a substitute in the recipe you describe. However, if you're not serving this to your husband's boss and are open to experimentation, try a puree of cooked prunes or figs that has been processed through a fine seive or cheesecloth.
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