Total Time
Prep 5 mins
Cook 20 mins

This exquisite sauce is not hard to make, but what it does to the lowly sausage link is hard to believe.

Ingredients Nutrition


  1. Brown the sausage slowly in skillet, pricking skins first to prevent burning. Remove and drain on paper towels; discard the fat in the pan.
  2. Melt the butter in the same pan; add the chives and the flour.
  3. Cook over low heat for 2 to 3 minutes, add thyme, bay leaf, marjoram, and wine, stirring to blend well. Simmer for 20 minutes.
  4. Return the sausage to the skillet and heat in sauce until sauce thickens.
  5. Remove from heat and discard bay leaf.
  6. Serve with mashed potatoes, omelet, or popovers.


Most Helpful

This was excellent! I ate it on a bed of kale cooked with balsamic vinegar and the combination was delicious. Next time I make it I might add more chives than suggested here.

eekaydee April 30, 2013

This recipe does elevate sausage to cuisine status. Amazing. I cut the recipe in half and omitted marjoram because I did not have any. It was still very good. I used chicken sausages. Very easy and fast to make. I would definitely make this dish again. My 7 yr old son and husband loved it. They ate all the sausages and requested sauce with each bite. Thank you for a great recipes.

Nado2003 September 26, 2008

This really is a special treat for sausages! I had some English Bangers to use so I thought this would be perfect. The sauce is SO flavorful and so simple to make. It is a truly wonderful meal that you can whip up after work. We used buttered noodles as a starch and it worked beautifully. The herbs were just the perfect balance along with the wine and sausage. Thanks Recipe Fairy for sharing this little gem.

Michelle S. August 06, 2004

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