Sausages with White Wine Sauce

Name: Sausages with White Wine Sauce
Yield: For 4
Ingredients: 1½ oz butter scant; glass white wine; 11 lbs spicy French or Italian sausages; ½ pint milk (infused with onion, bayleaf and peppercorns); 1 oz flour; mashed potatoes or cooked haricot beans; salt and freshly ground pepper

Preparation info

For
4

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

11 lbs spicy French or Italian sausages
glass white wine
1½

Main course

Method

Make half a pint of Béchamel with one ounce of butter, and the flour and milk. Season with salt and pepper. Soak the sausages in lukewarm water for a few minutes. This helps to prevent them from bursting. Dry them, prick all over and fry gently in the remaining half ounce of butter until practically done, pouring the fat off from time to time. Add the wine, and when it is reduced by half, take