Getting your player ready...
From “Pork and Sons,” by Stephane Reynaud.
Ingredients
2 large fresh sausages 1
2/3 cups shiraz wine
2 fresh thyme sprigs
2 shallots, chopped
Directions
Make two foil packets, each with three layers of foil, large enough to hold the sausages. Prick the sausages with a fork, place each in a packet, and add the wine, shallots and thyme. Seal the packets securely, and place under the hot ashes in your grill for 45 minutes. Cut the sausages into rounds and pour over the sauce from the packages.
