Quarter the savoy cabbage and cut away the hard stalk. Cut the quarters diagonally into narrow strips. Halve the onion and cut into strips.
Heat the clarified butter in a coated pan. Sauté the `virz and onion strips in it until well browned. Add the water and cook for eight minutes, stirring occasionally. Season lightly with salt. Remove from heat and cool a little.
For the sauce, chop the chili pepper and stir well with the remaining ingredients. Mix the lukewarm sausage with the sauce and let it stand for another five minutes before serving.
Serve with toasted baguette slices.
By the way: Did you know that clarified butter is obtained by removing water, milk protein and lactose from butter?