Description
The chefs of the restaurants labeled Label Fait Maison present their recipes for Vaudoise cabbage sausage IGP.
This recipe is provided by Restaurant Le Boteco, Brazilian Fusion, in Geneva.
Ingredients
Scale
FOR 4 PEOPLE:
- 4 Vaudoise cabbage sausages
- 2 pineapples
- 1 small kale
- 1 shallot
- 300 g floury potatoes
- 1 tbsp sunflower oil
Instructions
- Finely slice the kale.
- Peel and chop the shallot.
- Sauté the shallot and kale in oil. Season with salt.
- Halve the pineapples horizontally and hollow out the centers to form “bowls.”
- Cook the Vaudoise cabbage sausages, remove the skin, and finely chop the meat.
- Peel the potatoes, boil them in salted water, and mash them into a puree.
- Fill the pineapples with kale, sausage, and mashed potatoes, then “close” them with the mashed potatoes.
- Heat in the oven at 160°C for 10 minutes.
