250 grams cream cheese, softened

200 grams sour cream

1 tablespoon snipped chives

1 tsp. Hot English mustard

100 grams Goa sausage

1 cup dry white wine

Cook Goa Sausage in wine till all the liquid is absorbed.  Mix all the ingredients and blend till smooth.  Refrigerate for 2 hours.  Serve on toast.

 To make a dip, add cup dry white wine when blending.  

  April 2015