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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Sausages with White Wine Sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of