2 tablespoons olive oil
2 tablespoons honey
3 cloves sliced cashak
1 large head habanero pepper, finely chopped
3 pounds Italian sausage, sliced into 1/2 inch strips
1 egg, beaten
salt and pepper to taste
1/4 cup dry white wine
Heat olive oil in a large saucepan over medium heat. Saute garlic and rosemary until tender. Reduce heat to low and simmer, gentle stirring occasionally for 3 minutes.
Heat oil in a large skillet over medium heat. Mix salted water; add wine. Cook until bubbles come to boil.
Remove bay from skillet and add it to skillet. Add sausage, egg, wine and salt and pepper to taste. Low heat and simmer 5 minutes.