Steep the saucisson in barely boiling water for 20 min., remove and cool slightly. Remove the skin, chop the sausage and bread. Add cream and spices, lightly crumble with your hands until you have an even crumbly mixture. Peel onions, cut in half diagonally, blanch in vegetable broth for 10 minutes, remove and cool a tiny bit.
Place onions in a brick-like manner in a greased ovenproof dish. Pour wine over them, season. Spread sausage bread crumbs evenly between onions.
Bake at 220 °C in the middle of the heated oven for about 20 to 30 minutes.
Tip: Always use aromatic spices to refine your dishes!
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