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.Buy this Book on Amazon