1. In a large saute pan or dutch oven over medium-high heat, and cook the sausage in the casing until browned, remove from pan.

2. In the drippings, add 1 tbl of butter and saute onion and garlic until just tender.  Stir in rice until it is evenly coated with butter and slightly heated (do not allow rice to brown).  Remove pan from heat and slowly whisk in white wine to deglaze pan.

3. Return rice to medium-high heat and begin slowly adding 1/2 cup of chicken broth, stirring occasionally until liquid is absorbed.  Continue adding remaing broth, 1/2 cup at a time using the same cooking method until all broth is used and rice is tender and creamy (approx 15-20 mins cooking time)

4. Lower heat to low, stir in spinach, sausage slices (approx. 1/4"), remaining butter, and cheese.  Gently heat until spinach is wilted and sausage is warm.  Season with salt & pepper to taste and serve while warm and creamy.