Ingredients

• 2 sausages per person
• Savoie white wine
• 2 good-sized potatoes
• Vine leaves

Preparation

Put the sausages on a bed of vine shoots in the bottom of a cast-iron casserole dish. Pour over the white wine (add salt and pepper). The diots cook in the wine vapour. Add the peeled potatoes and cover with a lid. Cook over a low heat for 40 min. Serve with cabbage.