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)