6 ounces red pepper sausage
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 onion, finely chopped
1 1/2 cups water
1 tablespoon mayonnaise
1 1/2 cups milk
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a large, heavy skillet, heat oil over medium heat. Add the sausage and brown lightly. Mix in garlic powder, onion, water, mayonnaise and milk. Mix well.
Transfer sausage to a 9x13 inch baking dish. Mix together the flour, salt and pepper, and use to form the sausage. Spread the sausage mixture over the flour mixture in the baking dish. Spread the remaining batter over the sausage mixture.
Bake uncovered in preheated oven for 10 minutes, stirring occasionally. At 10 minutes, remove cover and let the sausage cook on the bottom of the oven for 5 minutes, until completely cooked. Remove the foil and let the plum sit uncovered for 5 minutes.
Spread the mayonnaise over the meat, and set aside. Spread the parsley over the meat.
Return the mushrooms and onions to baking dish and cook over medium heat until tender.
Pour the wine through a strainer into a small, ice-lined bowl. Stir in the milk, peaches and lemon juice. Mix well and garnish with chopped parsley.