Posted on Nov 5, 2014

Source: A Sausage Book

This delicious recipe, which has been slightly adapted, comes from the Encyclopaedia of Practical Gastronomy (1907) by the great Polish gastronome Henri Babinsky, who wrote in French under the name Ali Bab.

Serves  4 – 6

12 long thin chipolata sausages

400 ml white wine

100 g butter

1 medium onion, finely chopped or grated

40 g meat glaze or rich beef stock

4 teaspoons tomato puree, seasoned with herbs

4 teaspoons flour

Slices of white bread

 

 

Melt 80 g of the butter in a casserole.  Add the sausages and the onion.  Cook together over a low heat for 10 to 15 mintues.  Take out the sausages and keep warm in the oven.

Add the flour to the onions and mix well.  Moisten with the wine and bring to the boil.  Reduce.  Now add the stock and tomato puree.  Simmer and reduce again

Strain and finish the sauce by whisking in the remaining butter.

Arrange the sausages on some canapés made with slices of fried bread.  Coat with the sauce.

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