2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms -- fresh and sliced

Saute Italian sausage for a few minutes in olive oil - just long enough
to seal it or firm it up. Remove sausage and let cool. Cut into bite
size pieces. Mix the rest of the ingredients in the skillet. Bring to
a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
appetizer.