Truffled Sausage in Beaujolais Cooked on the Hearth

• 1 truffled cervelas sausage
• 1 bottle Beaujolais
• aluminium foil

Buy a large truffled cervelas sausage (or one with pistachio nuts) from a good butcher, delicatessen or charcuterie.

Make a large cone out of aluminium foil and put in the sausage. Pour in the Beaujolais and seal the parcel hermetically so that the wine won’t run out.

Carefully place the parcel in a hole hollowed out in the embers of a good low fire, and cover the top over with