1 pound fresh, boneless pork sausage
1 1/2 cups water
1 medium onion, peeled and cubed
1 3/4 cups white wine
1 cup balsamic vinegar
2 tablespoons table salt
2 cloves garlic, crushed
1 teaspoon dried oregano
1 pinch dried rosemary
1 pinch grated fresh lemon zest
1/2 teaspoon dried savory
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in some form of preheated heat. Add water to pan, so it is standing up. Heat for about 1 minute, stirring occasionally. Remove from heat.
Combine onion, vinegar and salt in a large bowl. Stir into pan of sausage, brown. Bring to a boil; stirring constantly. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes, or until sausage is no longer pink.
Stir in garlic, oregano, rosemary, lemon zest and sage. Cook for about 1 minute, stirring frequently.
Return sausage to a simmer with balsamic vinegar and white wine. Bring to a boil, then add salt, lemon juice and vinegar. Reduce heat to medium.
Reduce heat to low and stir in baking powder. Cover by placing table salt in 3 keepsake bowls, and whisking often. Cover lid with foil and cook for several minutes to allow salt to dissolve. Pour in balsamic vinegar and white wine mixture. Bring to a boil, then reduce heat, and simmer covered for 2 minutes. Stir in rosemary and thyme. Cook for 5 minutes, stirring constantly.