Put the sausages in a basin and pour boiling water over them. Drain and dry the sausages, and brown them in butter with 1 sliced onion, adding 1 or 2 bayleaves, peppercorns and salt. Add 1 cup of ale, bring quickly to the boil and let reduce for a few minutes. Then add another cup of ale, or sufficient to cover the sausages, bring to the boil and simmer gently for 15 minutes. Before serving, add 1 tablespoon of potato flour to thicken the sauce. A potato purée is served with this.