1 (11 ounce) canonnaise
1 (14 ounce) can custard
3 tablespoons parmesan
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
In a medium saucepan, combine cream cheese, 1/2 cup margarine, 1/4 cup fresh lemon juice and 1/3 cup balsamic vinegar. Bring to a gentle simmer over medium heat; stir constantly.
When a roux has formed, place 1/4 cup of the cream cheese mixture in large bowl, stirring often, until smooth. Season with fresh lemon juice. Remove from heat; stir in custard, parmesan, Worcestershire sauce and garlic powder.
Return mixture to a simmer for 1 minute, stirring occasionally until it thickens. Return mixture to a medium heat. Saute in a large skillet over medium heat. Gradually stir in the hot Italian sausage and Italian sauce. Reduce heat to low; simmer for 20 minutes.