Sausages with beans and cognac

• 3 bulb spring onions, with stems
• 4 Toulouse sausages
• 3 slices

Slice the bulb spring onions, including the stems. Cut the sausages in two. Cut the speck into large lardons.

Sauté the speck with the sausages in a flameproof casserole dish for 10 minutes. Add the onions and rosemary and flambé with cognac. Deglaze with the vegetable stock, add the beans and simmer for 5 minutes; season with salt and pepper.

Scatter with Thai basil leaves to s