Difficulty:[usr 2]
Preheat the oven to th. 8 (240°C). Brown the sausages for 5 minutes in a pan with half the butter. Let them cool, remove their skin and cut them into 1 cm thick slices. Lay the squares of dough flat on the work surface.
Break the whole eggs into a terrine, beat them, add the cream, the bisque and the chives. Salt, pepper and whisk this mixture.
Melt the butter in a frying pan, add the beaten eggs and cook for 2 minutes over high heat, stirring constantly. remove from heat.
Spread the barely cooked eggs over the squares of dough, add the slices of blood sausage. Beat the egg yolk with a teaspoon of water, and wet one edge of each square with this mixture. Close the dough to form cones, and brush them completely with beaten egg yolk.
Place the cones on the oven tray and bake them at th.8 (240°C) for about 5 minutes, until the dough is puffed and golden brown.
Arrange the blood sausage cones on serving plates and serve piping hot.
