Saucisses au Vin Rouge

• 1 ounce butter
• 1 pound toulouse sausages
• 2 tablespoo

Melt butter in a frying pan and sauté sausages over a low heat until they are golden on all sides, turning them from time to time with a wooden spoon. Add breadcrumbs, turn up heat and let breadcrumbs take on colour. Add wine; bring to the boil; lower flame and simmer gently for 10 minutes. Add salt and pepper, a pinch of thyme and a bay leaf, and simmer for 5 to 10 minutes more.