Why? Fry some onions in butter, add a little garlic, some rosemary and thyme, chicken stock and wine, and some bay leaves, a pinch of sugar.... fry the sausages on a high heat for a little while to brown them, they do not need to be cooked through. Add sausages to the stock you made and put in the oven for 45 minutes. Add a little cream freche and thicken slightly with a table spoon of cornflour, stirred into some more wine. Serve with broccoli and sauté potatoes I had hot apple pie with custard afterwards.