Saucisses au Vin Rouge


  • 1 ounce butter
  • 1 pound toulouse sausages
  • 2 tablespoons dry breadcrumbs
  • ½ pint good red wine
  • salt and freshly-ground black pepper
  • powdered thyme and bay leaf


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.