Cervelas chaud ss la beaujolaise
Finely chop shallots and spread evenly on the bottom of an ovenproof dish along with butter flakes. Finely prick the Lyon sausage a few times and place it on top. Pour in the wine, cover the dish with aluminum foil and roast the sausage in a heated oven at a good medium heat (220 degrees) for about 30-40 minutes (depending on the thickness of the sausage).
In Lyon, it is served with hot cooked peeled potatoes, cut into thick slices, sprinkled with salt and pepper and drizzled with oil and vinegar. Or it is served with warm lentils seasoned with the red wine broth in which the sausage was prepared.
Our tip: Use your favorite red wine for cooking!
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