• 2 fresh Lyon sausages
• 2 large slices of speck (smoked ham or bacon)
• 2 b

Make two large parcels out of foil, the same length as the sausages. In each of the parcels arrange 1 sausage, 1 slice of speck, 1 bay leaf, 2 cloves, 3 garlic cloves and 3 French shallots. Combine the spices with the beaujolais, divide the wine between the parcels and add half the butter to each.

Seal each parcel airtight and place the parcels over gentle heat for 30 minutes. Slice the