1 Cook your apples in salted water and when they are almost cooked (by pricking them), add your sausages for 5 minutes to "blanch" them.
2 In a small sauté pan put 0.5 oz (15 g) of duck fat, add your sliced red onions, let them sweat for 5 minutes then salt and pepper generously, pour your red wine and your blackcurrant cream, cover and cook gently over low heat for 20 minutes.
3 Drain your cooked apples and your sausages.
4 In a fairly large pan, put your remaining 1.25 oz (35g) of fat, heat it then roast your sausages for 7 to 8 minutes giving them color on each side, then remove them from the pan keeping the remaining fat inside and place them in a covered casserole.
5 Peel your apples and cut them into thick slices (1/2cm) then heat your pan used for cooking the sausages, pour your apples into it, add salt pepper and your thyme then roast them over low heat for 5 to 6 minutes on each side, turn off the heat and place your sausages on top with the rendered juice then cover.
6 There you have it, everything is ready. When your guests have finished their starter, turn on the heat under your preparations, then quickly arrange a dome of your hot candied onions in the middle of your hot plates, cut your sausages showing off the cut and arrange your apples around them, it is the juice rendered by your onions that will serve as the sauce base.
Roast your sausages for 7 to 8 minutes in hot fat: you need a well-marked golden crust on each side, otherwise the skin stays pale and soft. Don't move the pan for the first 3 minutes, let contact develop. That contrast between caramelized skin and tender meat inside is what matters.
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