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.
- 907.18 g of fresh link sausage
- 29.58 ml butter
- 29.58 ml chives
- 14.79 ml flour
- 1.23 ml thyme
- 1 bay leaf
- 1.23 ml marjoram
- 709.77 ml white wine, unsalted
- Brown the sausage slowly in skillet, pricking skins first to prevent burning. Remove and drain on paper towels; discard the fat in the pan.
- Melt the butter in the same pan; add the chives and the flour.
- Cook over low heat for 2 to 3 minutes, add thyme, bay leaf, marjoram, and wine, stirring to blend well. Simmer for 20 minutes.
- Return the sausage to the skillet and heat in sauce until sauce thickens.
- Remove from heat and discard bay leaf.
- Serve with mashed potatoes, omelet, or popovers.
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.
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.
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.