Marinated Duck Sausage

Serve over rice of your choice (wild rice is especially good!). A salad of tossed field greens and goat cheese makes an excellent accompaniment. Serve with some full-bodied St. Clement red wine, such as Oroppas.

Ingredients:

• 1 lb. Duck Sausage
• 1 medium Red Onion, sliced
• 1 lb. Italian Brown Mushrooms, sliced
  Oroppas

Marinade:

• 1/4 cup St. Clement Oroppas
• 2 T Balsamic Vinegar
• 1 T Worcestershire Sauce
• 1/4 cup Grapeseed or Peanut Oil
• 1 tsp. seasoning salt
• 1/4 tsp. Black Pepper, or to taste

Parboil sausages 10 minutes in large saucepan. When cooled, place in marinade for 4-6 hours in the refrigerator. Remove sausages from marinade, reserving the marinade. Heat 1 tsp. grapeseed or peanut oil in skillet. Add the onion, cooking until translucent, then add mushrooms and sauté until golden brown. Add sausages and marinade, cook for 15 minutes on medium heat. As the sauce cooks down, add additional St. Clement Oroppas and continue cooking for 10 minutes.

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