Based on a classic dish côtes de porc vigneronnes from Burgundy, white wine, mustard, and sharp pickles create a light sauce. Since the sausages are fully cooked, this can be on the table in minutes.
11/2 pounds French Garlic Sausage, Bockwurst, or purchased cooked sausage
2 tablespoons olive oil
3 tablespoons unsalted butter
1 large shallot, diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup Chicken Stock or purchased low-sodium stock
3 tablespoons chopped fresh parsley
3 tablespoons chopped cornichons, or other sweet pickle
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
Pinch freshly grated nutmeg
Salt and freshly ground black pepper to taste
1. Separate sausage into links, if necessary, and prick sausages with the tip of paring knife or the tines of a sharp meat fork.
2. Heat oil in a Dutch oven over medium-high heat. Brown sausages on all sides, turning them gently with tongs. Remove sausages from the skillet, and pour grease out of the skillet.
3. Add butter to the pan. When butter melts, add shallot and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Stir in flour, reduce the heat to low, and cook for 2 minutes, stirring constantly. Whisk in wine and stock, and bring to a boil over medium-high heat. Add parsley, cornichons, mustard, thyme, and nutmeg to the skillet, and simmer for 5 minutes.
4. Return sausages to the skillet and bring to a boil. Reduce the heat to low, and simmer sausages, covered, for 15 minutes. Season sauce with salt and pepper, and serve immediately.
Note: The dish can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat or in a 350°F oven for 30 minutes, or until hot.