Pierce the sausages, blanch 5 minutes, drain and dry.
In a saucepan, place all the ingredients for the Dijon-style mustard sauce.
Bring to a boil while stirring constantly. Set aside.
In a hot frying pan, fry the sausages over low heat, turning them often, until they are cooked.
Mask the sausages with the Dijon-style mustard sauce.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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