Description
A recipe from Chef Frédéric Simond of Auberge aux 2 Sapins in Montricher for the “Gourmet Aperitif with Gruyère AOP” discovery week 2023.
Ingredients
Quantity for 12 pieces, serves 4 people
- 150 g Gruyère AOP Reserve de Pampigny
- 275 g Bratwurst or raw Vaudois sausage
- 1 large Leek (about 300 g)
- 50 g Vaudois buckwheat
- 1 teaspoon strong mustard
- Pepper
Instructions
Remove the meat from the sausage casing. Finely slice the leek and sauté with salt, pepper, and nutmeg. Allow to dry well.
Cut 12 cubes of Gruyère AOP, each measuring 0.5 cm. Grate the remaining cheese finely.
Toast the buckwheat seeds.
Mix the meat, leek, buckwheat, mustard, and season to taste.
Weigh out 30 g of the filling, shape it into a ball, and insert a cube of Gruyère AOP.
Shape into a ball with cling film, then steam for 6 minutes and allow to cool.
Preheat the oven to 200°C.
When unwrapping the balls, place them on a baking sheet lined with parchment paper. Divide the grated cheese and bake for 6 minutes.
Let them rest, and then enjoy with your loved ones!
Notes
Serve the balls as an appetizer or starter and enjoy them with your loved ones!
