Sausage Cooked in White Wine

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

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 2  lbs  of fresh  link sausage
• 2  tablespoons butter
• 2  tablespoons chives
• 1  tablespoon flour
• 1⁄4 teaspoon thyme
• 1  bay leaf
• 1⁄4 teaspoon marjoram
• 3  cups white wine, unsalted

Directions

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.