Trim and slice <quantity>1</quantity> large onion

Smash <quantity>2<unit>cloves</unit></quantity> of garlic

Pick leaves from <quantity>2<unit>sprigs</unit></quantity> of rosemary

Finely chop the rosemary

Clean <quantity>200<unit>g</unit></quantity> of wild chanterelles using a paper towel

Divide chanterelles into pieces

Melt <quantity>¾<unit>cup</unit></quantity> of butter on low heat

Gently fry the sliced onions until blonde caramelization

Add smashed garlic cloves

Add <quantity>400<unit>g</unit></quantity> of chopped fresh sausage without the casing

Tear <quantity>7<unit>leaves</unit></quantity> of fresh sage and add to pan. Simmer gently until sausage begins to cook

Add the chanterelles

Add chopped rosemary. Simmer gently until chanterelles begin to cook

Pull pan away from stove and add <quantity>¾<unit>cup</unit></quantity> of white wine. Simmer until wine reduces by 2/3

Ragout should look like this

Add black pepper to taste

Remove the garlic cloves. The Pork and Chanterelles Ragout is ready