Sausage in wine maker's sauce
Prick the sausage and put it in a large egg dish, fill it to half the height of the sausage with Beaujolais (preferably old). Dot the sausage with a few knobs of fresh butter.
Cook in a hot oven for 40 minutes basting often so that the wine impregnates it and it remains moist.
Serve with the sauce that you have reduced.
- 1 large pure pork sausage