Faison a la Maison

6         mild Italian pork sausages
1         pheasant (about 2 lbs)
1/2       peeled onion
3         peeled garlic cloves
          Salt & pepper
          Herbes de Provence
6-8       slices boudin noir (black sausage)
          sliced into coins
1 cup     dry red wine

Stuff the pheasant with the onion and garlic. Sprinkle bird with herbs, salt and pepper. Tie legs together to make a neat package. Layer the sausage coins across a roasting tin. Put the bird, breast down, on the sausage. Add wine and cover the tin with aluminum foil. Bake at 375F for 25 minutes. Remove foil and...