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1
Preheat the oven to 375F; arrange the frozen sausages in a shallow roasting pan and roast until cooked through, about 18 to 20 minutes.
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2
Set the sausages aside until they are cool enough to handle; then cut them into 1/4-inch slices.
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3
Reserve the pan.
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4
Turn up the heat to 475F.
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5
Meanwhile, finely chop one onion and coarsely chop the other.
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6
Combine the sliced sausages, bread, finely chopped onion, 2 tablespoons of the butter, the sage, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
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7
Season the hens inside and out with an additional 1/4 teaspoon salt and 1/4 teaspoon pepper.
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8
Stuff each hen with one fourth of the bread mixture and tie the legs.
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9
Arrange the hens on a rack in the shallow roasting pan and drizzle the wine and remaining 1 tablespoon butter over them.
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10
Roast the hens for 20 minutes.
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11
Add the coarsely chopped onion to the pan and continue roasting for 10 to 15 minutes longer, until a meat thermometer inserted in the thigh joint registers 170F.
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12
Transfer the hens to a platter, cover loosely with aluminum foil, and let rest for 10 minutes.
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13
Meanwhile, put the roasting pan on a burner; add the broth and bring to a boil, stirring to loosen any brown bits in the bottom of the pan.
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14
Whisk together 1/4 cup water and the flour; add to the roasting pan and bring to a boil, stirring constantly.
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15
Simmer 3 minutes.
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16
Serve the hens with the sauce.
