MAKES 1.25 L


1⁄2 cup butter
1⁄2 cup all purpose flour
1 L chicken broth
1 tsp salt
1 tbsp black pepper
1 tsp Union Chicken's chicken spice
200 g hot Italian sausage (removed from casing)
100 ml champagne, sparkling wine or dry white wine


Fry sausage in a pot until golden brown (3-4 minutes). Melt butter on low heat. Add flour then whisk and cook until fragrant (8-10 minutes). Add wine and scrape the pot well to get all the delicious brown bits off the bottom of the pan. Gradually whisk in broth. Bring to a boil. Reduce heat and cook until thick, about 15 minutes. Season and cool, or serve right away over fried chicken.