Dried grain sausage in a roasting bag

Ingredients for 4 servings:

• 1 large sausage (saucisson), cooked pork sausage
• 1 dl schnapps (Marc)
• 1 dl white wine (Chasselas), dry

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Cut a piece of roasting foil (25 cm longer than the sausage) and seal one end. Pierce the saucisson several times with a fine needle and place it in the foil. Place the foil, sealed side down, in a medium-sized jug, pour in the marc and white wine and seal the foil according to the instructions. Place the foil in a baking dish and pierce the top 5-6 times with a fine needle. Place on the second lowest rack in an oven preheated to 160 degrees Celsius and let it rest for 35-40 minutes, depending on the size of the sausage. Halfway through cooking, hold the sausage package at both ends and rock it back and forth so that the marc washes over the sausage, then let it rest. Remove the sausage from the foil, cut it open and baste it with the juices from the foil. Serve with a rustic potato salad or potato gratin.