1 1/2 lbs. pork sausage
1/4 c. water
3/4 c. dry white wine
1 tbsp. butter
1 tbsp. flour
1 tbsp. bouillon
1 egg yolk, beaten
1 tbsp. lemon juice

Place sausage in a large skillet. Add water. Cover and simmer 5 minutes. Drain off water and continue cooking 10 minutes or until sausage is well-browned on all sides. Pour fat off skillet. aDd wine and cook until wine is reduced to half the original volume.

Meanwhile, melt butter in a small saucepan. Stir in bouillon and cook, stirring constantly, until thickened. Remove sausage to a heated serving dish and keep warm. Stir reduced wine into bouillon mixture. Stir a small amount of the hot mixture to saucepan. Stir in lemon juice. Cook over very low heat, stirring constantly, for 1 minute. Taste and season. Pour over sausage and serve.