- 3 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- 2 teaspoons chopped thyme
- Freshly ground pepper
- 1 1/2 pounds sweet Italian sausage, without fennel
- 3 large garlic cloves, minced
- 2 tablespoons dry white wine
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- All-purpose flour, for dredging
- 2 large eggs, lightly beaten
- 2 cups coarse fresh bread crumbs
- Vegetable oil, for frying
- In a small saucepan, boil the stock until reduced to 1 cup, 25 minutes. Add the cream and simmer for 4 minutes. Remove from the heat and whisk in the mustard and thyme; season with salt and pepper.
- Meanwhile, preheat the oven to 350°. Remove the sausage meat from its casing and break it up in a large bowl. In a small bowl, combine the garlic with the wine, allspice, cloves, 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the garlic mixture over the sausage and knead gently to incorporate. Shape the sausage into four 4 1/2-inch-wide patties.
- Put the flour, eggs and bread crumbs in 3 large, shallow bowls. Dredge the patties in the flour, patting off the excess. Dip them in the beaten egg, then coat with the bread crumbs.
- In a large nonstick skillet, heat 1/4 inch of vegetable oil. Add the patties and fry over moderately high heat until browned on the bottom, 4 minutes. Turn the patties and cook for 1 minute on the second side. Transfer the skillet to the oven and bake for 15 minutes, until the patties are cooked through. Set the skillet over high heat to brown the patties on the bottom, about 1 minute.
- Gently reheat the mustard sauce. Set a patty on each plate, spoon some of the sauce around them and serve. Pass the remaining sauce separately.
To achieve “I must be in Bordeaux” bliss, try these juicy pork burgers with freshly shucked oysters and a melony white Bordeaux.