Ingredients:
800 g thin sausages, in a string
1/2 glass dry white wine
2 oranges
Preparation:
Wash and dry the sausages, prick them with a needle and place them in a spiral in a pan. Cover them with the wine, diluted in a similar quantity of water. Cook, covered, over a moderate heat for 20 minutes; finish cooking with the pan uncovered, in order to make the sauce evaporate: when it has reduced by half, add the juice of the two oranges and the grated zest of one of them.
Reduce the sauce a little longer and serve.
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