Sauteed Saucisson Lyonnais

1 Saucisson Lyonnais

1 tablespoon of olive oil

Several sprigs of fresh thyme

1 bay leaf

1 onion chopped finely

2 garlic cloves

1 cup of dry white wine

1. Remove casing from Saucisson by cutting both ends off and peeling downwards.

2. Heat oil in a large saucepan over medium heat and add the onion and garlic. Cook for about 3 minutes, then add the thyme, bay leaves, wine and simmer for a minute.

3. Add the Saucisson and cook gently for about 30 minutes, turning occasionally. 

4. Set aside and keep warm until ready to serve.
Serving Suggestion: It is best served simply on a bed of lentils accompanied by a potato salad.

Source: Patricia Wells 'French Bistro Cooking' (Slightly condensed version)