1. pull pellet from the sausages and cut the sausages into slices 1 to 1, 5 cm thick. Sprinkle rosemary needle on a board and roll lightly with a rolling pin.
Put the rosemary, sausage slices, wine and 80 ml of sherry in a large frying pan. Sausage slices should be as close together as possible, not on top of each other. Bring to the boil and continue to simmer over medium heat until the liquid has evaporated and the sausage slices are just swimming in their own fat – turn the sausage slices a few times to the other side. 3.
3. if necessary, pour off some of the fat. Just before serving, pour the remaining sherry and heat the sausage in it. Pour everything into a bowl and place toothpicks on top.