Wine Baked Sausage with Potato Meringues

First, focus on the chestnuts, which need to be scored on the convex side and soaked in cold water at least 3 hours before baking to make them easier to peel. Then place them on a baking sheet and bake for about 15 minutes at 200 °C. After baking, cover them with a towel to steam slightly, and as soon as you can hold them, peel them. It won't be completely easy, but fortunately, you don't need many per serving. If they crumble, it doesn't matter, just make sure to remove not only the hard outer shell but also the soft thin one underneath – leaving only the beautiful yellow wrinkled interior.

Next, prepare the mixture for the meringues. Peel potatoes of type C, cut them into larger pieces of similar size, place them in a pot of well-salted cold water, bring to a boil, and cook until soft for about 20 minutes.

Drain and immediately press through a potato ricer with small holes. If you don't have a ricer, you could also whip them with electric beaters, mash them smoothly, or grate them on a fine grater. Stir in the butter cut into pieces with a spatula until a sticky homogeneous mass forms. Let it cool for a moment.