Description
The chefs of the restaurants labeled Label Fait Maison offer their recipes for Vaud-style Cabbage Sausage IGP.
This recipe is provided by Oli’s Food, a caterer, food truck, and provider of takeaway meals in Saignelégier JU.
Ingredients
Scale
FOR 4 PERSONS:
- 2 Vaud-style Cabbage Sausages IGP
- 600 g white leeks
- 15 g butter
- 200 g cream or cream/milk mixture
- 1 dash lemon juice or vinegar
- 1 tbsp regular or strong mustard
- 4 hamburger buns from the baker
- Salt, pepper
Instructions
- Cook the cabbage sausages in simmering water for 30 minutes. Cool, peel, and set aside.
- Wash and slice the leeks thinly.
- Melt the butter over very low heat in a pan or pot, add the leeks and some salt, cover.
- Stir occasionally until the leeks are translucent, then add the cream or cream/milk mixture and let simmer gently.
- Once the mixture is cooked, remove from heat, add the mustard and adjust seasoning, with a few drops to a dash of lemon juice, to taste, to give it some zing.
- Slice the sausages into fairly thick rounds and pan-fry them with a little oil.
- Meanwhile, toast the hamburger buns, spread them on both sides with leek fondue, add the sausage slices on top, close, and enjoy.
