Hearty: The entire dish is prepared in a cast iron skillet.
In a cast iron skillet, fry the onion rings in oil, remove.
Brown the flour, extinguish with wine and fill up with soup. Add bouquet and onion rings and season with pepper.
Cover and simmer on low fire for half an hour.
Put the lightly pricked sausages and the potatoes cut into large slices into the sauce. Season with salt. Cover and simmer on low heat for about twenty minutes. Season to taste and let rest for ten minutes.
Take out the saucisses neuchateloises and cut into slices. Pour the potatoes and sauce into the plates and arrange the sausage slices on top. Put a piece of bread on each plate. Use this to dip the sauce on.
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