Up-a-Notch Sausage and Gravy

Ingredients

• 0.5 cup chicken broth 
• 0.3 cup white wine dry
• 0.3 cup flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 tablespoon sage fresh chopped
• 4 oz mushroom caps fresh stemmed sliced
• 1 lb mild ground pork sausage 
• 2 cups half-and-half 
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 2  shallots minced
• 1 teaspoon worcestershire sauce 

Equipment

• frying pan
• whisk

Directions

1. Cook sausage in a large heavy skillet over medium-high heat, stirring often, 3 to 5 minutes or until sausage crumbles and is no longer pink; drain, reserving 1/4 cup drippings in skillet. (If necessary, add melted butter to drippings to equal 1/4 cup.)
2. Saut mushrooms and shallots in hot drippings over medium-high heat 4 to 5 minutes or until golden.
3. Whisk flour into mushroom mixture, and cook over medium-high heat, whisking constantly, 1 minute or until lightly browned.
4. Add chicken broth and sherry, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sausage.
5. Gradually add half-and-half, and cook over medium heat, stirring constantly, 2 to 3 minutes or until thickened and bubbly. Stir in parsley and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 5 minutes.
6. Serve warm.