Montanaro sausages

Preparation:

Preparation: Pierce the sausages by immersing them in boiling water for three minutes, then drain. In the meantime, prepare a bouquet with the celery, sage, bay leaf and spring onion (into which the clove will be stuck) and tie it with a colorless thread. In a saucepan, brown the sausages sprinkled with cognac, without adding any fat and over a moderate heat. When the latter has evaporated, add half a glass of water and the bouquet of herbs. Then, cook everything over a moderate heat for about fifteen minutes, stirring occasionally. Five minutes before removing the sausages from the heat, drain the fat and add the cream; also remove the bouquet of aromatic herbs. Serve hot with the sauce, preferably on a risotto.