At this point there was quite a bit of separated oil in the pot and I'm not sure where it came from. Was the heavy cream cooked at too high a heat and it separated? Were the remnants of the italian sausage enough to produce that much grease?
There definitely would be some residual fat from the sausage. But it sounds like you cooked the cream for a little too long, essentialy broke it. For the fat you could chill it then skim off the top. When you go back to heat it up, whisk the soup into some reduced cream and it should come back nice & tight |