The sausage man
Instructions
You sforacchino the sausages by flooding for three minutes in boiling water, then down.
Meanwhile prepare a bouquet with celery, Sage, Bay leaves and chives (in which you will be stuck the clove) and tie with a colourless thread.
In a saucepan, make Brown, without merging any fat and moderate focus, the sausages sprinkle with cognac.
When the latter will be evaporated, add a half cup of water and the bouquet of aromas.
Then, we bake everything at moderate heat for about fifteen minutes turning occasionally.
Five minutes before removing the sausages by fire, the fat drains and join the cream; You also get the bouquet of herbs.
Serve hot with the sauce, preferably on a risotto.
