Remove the casing from the white sausages and cut them into 1/4″ (0.5 cm) thick slices.
Melt the butter in a skillet and brown the white sausage slices on both sides.
Remove them from the skillet and set them aside on a plate.

In the same skillet, cook the onion and garlic.
Add the mushroom slices, then deglaze with the white wine.
Let it reduce for 5 minutes, then add the cream.
Season with salt and pepper to taste.
Return the white sausage slices to the skillet and continue cooking for 5 minutes.
Sprinkle with chopped parsley.
Serve with white rice or buttered pasta.