2 Kg Italian Sausages
1 Bottle Dry White Wine
¾ Cup Mayonnaise
¼ Cup Yellow Mustard
1 Tbs Tabasco / Hot sauce
2 Cloves Garlic (minced)
1 Tsp Paprika
15ml Ground pepper
Place the quartered sausages into a large pot and add the bottle white wine and bring to a boil.
In another bowl whisk together the mayonnaise, mustard, garlic, paprika, salt and pepper and refrigerate until ready to serve.
When the sausages start to boil, reduce the heat and simmer for 40 minutes until the sausages are cooked. Stir regularly to keep them from sticking together. When the sausages are evenly cooked, remove and place on a sheet lined with foil. Pre-heat oven to 180 ℃.
Bake the sausage bites for another 10 minutes until the color is golden brown.
Remove and let cool. Serve with a spicy mustard dip and toothpicks!
Enjoy with a glass of Survivor Chardonnay!
Cooking time: 1 Hour 15 minutes
Pairs well with Survivor Wild Yeast Chardonnay.