(Recipe #49, page 88)
Since the casing is easily torn when the sausage is being fried, it is a good idea to put it first in a pot with almost boiling water for ¼ hour (it must not boil) to heat it thoroughly. Then heat butter on the stove until it begins to brown, place the sausage in very hot dish, and pour the butter over it. This is superb with applesauce, but it is also very good with potatoes and apples.
Translated by David Green.