Serves 4 : - 1 Morteau sausage - 50 g shallots - 100 g white wine - 1 measure (ball) of Pontarlier Anis - 500 g crème fraîche - salt and pepper
		Poach sausage in cold water without pricking and simmer for 30 to 40 minutes. Slice the sausage (2 cm thick). Brown slices in a frying pan and keep hot. Chop shallots finely and sweat in the same pan until golden. Deglaze with white wine and reduce by half. Add cream and reduce again until the desired consistency is obtained. Season. Finally, add the Pontarlier Anis. Pour sauce over the sliced sausage. Serve with an Arbois Pupillin, accompanied by jacket potatoes.