Ingredients

1 1/2 lb Pork sausage

1/4 cup Water

3/4 cup Dry white wine

1 tbsp Butter

1 tbsp Flour

1 cup stock

1 Egg yolk

1 tbsp Lemon juice

Method

Place sausage in large pan.

Add water.

Cover and simmer for 5 minutes.

Drain off water and continue cooking for 10 minutes more, or until sausage is well browned.

Pour fat off pan.

Add wine and cook until wine is reduced to half the original volume.

Meanwhile, heat butter in small, heavy saucepan.

Add flour.

Stir in stock and cook over low heat for 10 minutes.

Remove sausage to heated serving dish and keep warm.

To stock mixture, add reduced wine from sausage pan.

Blend with egg yolk.

Add lemon juice.

adjust seasoning.

Cook for a few seconds, until sauce thickens.

Pour over sausage.

Serve hot.

Cooks Comments and Tips

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