Description
The chefs from the Label Fait Maison certified restaurants offer you their recipes with the saucisse aux choux vaudoise IGP.
This recipe is provided by Vincent Meuwly, known as “Winch,” from the A la Petite Auberge restaurant in Bioley-Magnoux VD.
Ingredients
Scale
- 1 loop (about 180g) of red cabbage sausage
- 150g leeks, cut into small cubes
- 2 cl of Noilly-Prat (Dry Vermouth made from white wine macerated with herbs)
- 0.5 dl of 35% whole cream
- 130g Vaudois potatoes
- Olive oil, salt, pepper
Instructions
Red Cabbage Sausage:
- Poach the sausages for 30 minutes in simmering water at 75°C.
- Only prick them at the time of plating on the plate, to avoid loss of juice during cooking, and splashes when tasting at the table.
Leek Compote:
- Wash, trim, and cut the leeks into small cubes of 8-10mm.
- Sauté them for 3 minutes with a spoonful of olive oil.
- Deglaze with the Noilly-Prat, reduce for 30 seconds, add the cream, reduce until creamy consistency, season with salt and pepper.
Potatoes:
- Wash and cut small potatoes into quarter moons, leaving the skin on depending on the variety, dry them with a cloth.
- Roast them in a pan for 20 minutes.
Serve everything as shown in the photo, garnish with a few drops of syrupy balsamic vinegar.
