- Pierce the chipolatas generously with a fork: they will not burst during cooking and will lose their fat. Peel and slice the shallots. Heat a sauté pan, without any fat, for 1 minute over high heat.
- Lower the heat and place the chipolatas in the sauté pan. Brown them for 1 to 2 minutes on each side over medium heat. Remove them and, if necessary, drain the fat they have released, without cleaning the pan.
- Melt a small piece of margarine in the sauté pan. Add the sliced shallots. Brown them over medium heat, without burning them (for about 2 minutes).
- Pour in cider (dry, for a slightly tangy sauce, sweet, for a sweeter sauce) and wait until the sauce no longer foams, about 2 minutes.
- Put the chipolatas back in the sauce. Cover and let simmer over very low heat for 10 minutes.
To finish Serve hot, with mashed potatoes, for example. Enjoy!