- 1 kilogram emu sausages*
- ¾ cup red wine
- ¼ cup beef or veal stock (either home made or quality store-bought stuff)
- 6 tbs unsalted butter, softened
- 2 shallots, finely diced
- 2 cloves garlic, crushed and minced
- sea salt, to taste
- freshly ground black pepper, to taste
- * Emu sausages can be ordered at good butchers and poultry stores. Alternatively, try fresh produce markets such as Queen Victoria Market and Paddy's Market.
- Using a paring knife, slit sausages open and extract meat. Take a pinch of meat in your fingers and roll it into a ball. Season with salt and pepper, then repeat the process until you've used all the meat. Fry meatballs over a medium heat for 5-8 minutes or until cooked through.
- Meanwhile, heat a tablespoon of butter in a fry pan. When hot, add shallots and garlic. Stir until soft and then add the red wine and stock. When the red wine and stock mixture starts to boil, drop the temperature and allow to simmer for a good 15-20 minutes. The volume should reduce by half, if not more. When wine and stock have reduced, whisk in the remaining butter a tablespoon at a time. Season with salt and pepper and remove from heat.