Sausages With Mushrooms And Red Wine

• 1 ounce dried porcini mushrooms
• 8 pork sausages (Italian, sweet or country)
• 1 tablespoon safflower oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 4 tablespoons butter
• 1 tablespoon flour
• 1/2 cup pureed canned tomatoes
• 1/2 cup dry red wine
• 1 cup chicken stock
• Coarse salt and freshly ground pepper to taste
• 1 pound mushrooms (a mixture of cultivated plus wild, such as black chanterelles and wild oak, if possible)

1. Soak the porcini mushrooms in warm water to cover for at least 15 minutes.
2. Meanwhile, prick the sausages all over with a fork and cook them in a large skillet in the oil until well-browned on all sides.
3. Drain on paper towels when done.
4. In a heavy casserole, saute the onion and the garlic in two tablespoons of butter until soft.
5. Sprinkle on the flour and cook for a minute, stirring, without burning.
6. Add the tomatoes, wine and chicken stock.
7. Season to taste, cover and simmer for 15 minutes.
8. Add the sausages and simmer another 15 minutes, or until you are sure they are cooked.
9. Slice the mushrooms and saute them in the remaining butter in a separate skillet.
10. Season with salt and pepper and add to the sausages.
11. Cook, uncovered, over low heat for 10 minutes, stirring occasionally.
12. Correct seasonings and serve.

porcini mushrooms, pork, safflower oil, onion, clove garlic, butter, flour, tomatoes, red wine, chicken stock, salt, mushrooms

Taken from cooking.nytimes.com/recipes/10848 (may not work)