3 tablespoons unsalted butter
1 teaspoon dried sage - rinsed, dried and chopped
1 teaspoon cornstarch
2 teaspoons white sugar
1 teaspoon lemon juice
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dry mustard
1 teaspoon chicken bouillon granules or brown sugar
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 teaspoon dry mustard
Pour butter, sage, cornstarch, sugar, lemon juice, paprika and salt into a large, heavy skillet over medium heat. Heat 1 to 3 minutes, or until bubbles form in the bottom of the pan. Remove skillet from heat and stir sage mixture into water to prevent water from burning. Cover skillet, and return to heat. Cook and stir about 1 minute, stirring frequently, stirring occasionally, until the water is reduced to sauce. Cover skillet/cup and allow to cool completely.
Meanwhile, combine sausage mixture, cream of mushroom soup, dry mustard and chicken bouillon granules, stirring well.
Bake at 400 degrees F (200 degrees C) for 85 minutes. Turn oven off. Bake for 40 minutes or until sausage is evenly browned.