Melt the butter in a pan and brown the Morteau sausages

Add the white wine and enough chicken or beef stock to cover

Bring to the boil and add the tomato purée, crushed garlic. bouquet garni, salt & pepper

Add whole, peeled potatoes and cook gently for 30 minutes

Sprinkle with finely chopped parsley and serve

INGREDIENTS

• 2 saucisses de Morteau
• 2 glasses white wine
• 50g butter
• 1 tablespoon tomato purée
• 1 clove garlic and 1 bouquet garni
• 7 à 8 potatoes
• Salt, pepper, parsley

And bon appétit!