Sausage Cooked in White Wine

Sausage Cooked in White Wine created by Lorac

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

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

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  1. eekaydee
    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.
  2. Nado2003
    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.
  3. Michelle S.
    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.
  4. Lorac
    Excellent! I felt like I was back in London eating at our favorite French bistro. I was looking for a recipe to use up some of my stock pile of "gourmet style" chicken sausage from Costco and this recipe had the additional advantage of taking care of opened bottles of wine residing in the frig. I used a combination of chicken sausage with garlic and portabello mushroom and sun dried tomato with artichoke heart. The wine was mostly chardonnay with a bit of chablis. I thought my choice of sausages would overpower the chives so I subbed 1/4 cup sliced green onion. The sausage was very lean - so after a brief browning, I added it to the sauce for the last 10 minutes to finish cooking. As you can see by the photo, the sauce reduced to a beautiful brown glaze with a lovely, intense multi-dimensional flavor. Thanks Recipe Fairy for this sensational way to serve something as simple as sausage.
  5. Lorac
    Sausage Cooked in White Wine Created by Lorac

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