Sausage Soup (Rate-Rate)

10 little sausages
1 onion coarsely chopped
1 tomato, chopped
Water (about 9 cups)
1 clove garlic, peeled
Sprig of sage
Salt and Pepper
1 slice of bread per person
Grated cheese

Roast the little sausages in a 350-degrees oven, first pricking them to keep them from splitting. Brown the onion nad tomato with them and, when everything is crackling in the fat rendered by the sausages, remove the sausages. Add to the pan juices the garlic, sage, salt, pepper, and enough water for your soup. Boil over high heat for several minutes. Then pour the bouillon over pieces of bread which have been strewed with grated cheese (in soup plates). Top with the sausages.