Sausage in Wine Sauce

Contributed by

Frank Kohler

Ingredients

• 1 1/2 lbs. pork sausage (in casings)
• 3/4 c. dry white wine
• 1 tbsp. butter
• 1 1/2 tbsp. flour
• 1 c. beef broth
• 1 egg yolk
• 1 tsp. lemon juice

If cooking for a larger group…

• 3 lbs. pork sausage (in casings)
• 2 1/4 c. dry white wine
• 3 tbsp. butter
• 4 1/2 tbsp. flour
• 3 c. beef broth
• 3 egg yolks
• 3 tsp. lemon juice

Step by step

• Place the sausage in a large skillet.
• Put approximately 1/4" of water in the bottom of the skillet.
• Cover the skillet and simmer the sausage for about 5 minutes.
• Drain off the water and continue cooking the sausage for about 10 minutes more, or until the sausage is well-browned on all sides.
• Remove the sausage from the skillet and discard the fat.
• Cut the sausage into half-inch slices and return the pieces to the skillet.
• If the sausage is not yet cooked through, continue to cook the sausage until it is done.
• Pour off any additional fat.
• Add the wine to the skillet and cook until the wine is reduced by half.
• Heat the butter in a small, heavy saucepan.
• Slowly add the flour, bit by bit, stirring constantly. (It is important to do this slowly to avoid lumps.)
• Next, slowly add the beef broth, bit by bit, stirring constantly. (Once again, do this slowly to avoid lumps.)
• Cook the mixture over a low flame for about 10 minutes.
• Remove the sausage from the skillet, saving the reduced wine.
• Add the reduced wine to the beef broth mixture.
• When the mixture is cool enough not to cook the egg yolk, blend the egg yolk into the mixture.
• Add the lemon juice.
• Cook until the sauce thickens, and pour the sauce over the sausage.
• Serve hot over linguine.