Sausages with White Wine Sauce

Preparation info
  • For

    4

    • Difficulty

      Medium

Appears in
Poor Cook: Fabulous food for next to nothing

By Susan Campbell and Caroline Conran

Published 1971

  • About

Ingredients

  • 11 lbs spicy French or Italian sausages
  • glass white wine

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