1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt (or to taste)
1 tablespoon vegetable oil
3 cups stale sausages
8 eggs
2 teaspoons Worcestershire sauce
1 (8 ounce) package chopped port-wine
1 cup confectioners' sugar
2 cups bread flour
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, warm thoroughly the water. Add salt and vegetable oil and bring just to a boil. Reduce heat to low and simmer for 20 to 30 minutes, stirring occasionally. Simmer, covered, for 30 to 45 minutes, stirring occasionally.
Meanwhile, beat eggs in a medium bowl, then stir in the egg mixture with the liquid and the white wine. Stir in the Port-Reservoir, wine and sugar, then blend with the flour. Remove 1 tablespoon from dough before running a sharp knife around the sides of the loaf.
Bake for 25 to 30 minutes. Meanwhile, finely chop sausage and serve bread cubes on a warm serving platter.