Anne Willan

Saucisses au muscadet

Sausages in White Wine

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This dish is often served with chestnut purée. As in many traditionally poor areas, chestnuts are a Breton standby.

Ingredients

4 very thick slices white bread, crusts removed </

Method

Make notched bread cases: with a small serrated knife cut two parallel notches in each slice of bread (each notch will hold one sausage). Heat the oil in a heavy frying pan and brown the bread cases on both sides. Drain on paper towels and keep warm.

Discard all but 1 tablespoon of the oil i