1 teaspoon dehydrated veal stock diluted in 1 tablespoon hot water
fine salt, freshly ground black pepper, and cayenne pepper
1 tablespoon chilled butter,diced
2 slices toasted pain de mie
80 g thinly sliced onions
300 g white sausage, or similar sausage, in 2-cm diameter casing, about 6 sausages
5 g flour
10 g tomato paste
200 ml dry white wine
Recipe preparation steps
Melt the butter in a frying pan over medium-low heat. Add the onions and mix thoroughly. Add the sausages and cook gently for about 15 minutes until the onions are soft and the sausages have started to brown.
Remove the sausages from the pan and set aside. Keep warm.
Sprinkle the flour over the onions and mix to combine. Add the wine, stock, and tomato paste and mix. Increase heat to high and reduce the sauce until thick. Season with salt and the two peppers.