Truffled Boudin Blanc Rounds with Persimmon & Chestnuts tasty and fragrant

1 In a large pan melt your butter then when it is very hot place your 12 sausage slices mark them on each side then turn off the heat cover and leave this for 10 minutes.

2 Remove your slices onto a plate.

3 Put your pan back on heat then deglaze with your poultry stock then bring to a boil add your chestnuts, season with celery salt and give a good grind of pepper heat this for 7 to 8 minutes.

4 Then push them a little to the side to welcome your sausage slices just heat through.
Arrange then on well heated plates the chestnuts in the center and on each plate

3 slices of sausages with persimmon blades interspersed then pour over a few drops of poultry stock.