First add your crushed garlic and diced onions with some cooking oil into a medium sized cooking pot. As they brown, add your chicken broth. Once it begins to boil, add your sausage links to the boiling stock.

Once the sausages are about 80% cooked, remove them from the stock, but continue reducing your stock down till it becomes a nice thick sauce. Now you have two choices. You can either throw these on the grill or toss them in a frying pan. I chose to do both!

First throw them in a frying pan, allow the meat to brown and crisp up slightly. Use your cooking wine to pick up the browned pits on your pan. Allow your sausage's sauce to thicken up (try reading that aloud and not laugh SAUSAGE SAUCE hahahahhaha).

Once the sauce has thickened, I decided (because I was already grilling) to throw the sausage on the grill for a quick char to work up some nice smokey flavors.

The end result is a sausage that is perfect on a roll or hot dog bun.