Vegetables are cut into fine slices. Arranged upright in rows in a deep, greased with butter a baking dish. Sprinkle with spices, add in large pieces crushed garlic and pour the wine and fat. Top put sausages, as previously pierced with a fork to allow them to expire sauce over vegetables. Capped with a lid or aluminum foil and bake for about an hour. Shortly before the end sprinkle with coarse salt.