Sprinkle onions with salt. Leave to juice in a sieve for 30 minutes.
Then dry, sauté in a little butter until translucent.
Deglaze with wine, add bay leaf and juniper. Simmer half covered on low heat until the onions are soft.
Prick the sausages a few times with a needle. Slowly fry next to the onion mixture, turning.
Sprinkle with chives and serve.
Preparation Tip:
It goes well with mashed potatoes, for example.