Nutrition Facts
4 servings
4
Recipe for Caramelized White Sausage Bites with Chestnut Cream
Sweet and savory bites perfect for the holiday season.
Ingredients
2 white sausages from Rethel Our Regions Have Talent
100 Sarladaise potatoes Frozen regional specialties
80 chestnut cream Our Regions Have Talent
20 dry cider from the region Our Regions Have Talent
1 pink onion from Roscoff Our Regions Have Talent
1 pinch sea salt from Guérande Our Regions Have Talent
15 black sesame
Chervil
Pepper
Olive oil
Directions
1
In a small saucepan, sauté the chopped onion with a drizzle of olive oil. Deglaze with cider.
2
Once reduced by half, add the chestnut cream, a pinch of salt, and three turns of the pepper mill. Let it reduce over low heat for 15 to 20 minutes until it becomes syrupy.
3
In the meantime, sauté the potatoes in a pan without any added fat.
4
Slice the sausages into rounds and brown them in a pan (with a drizzle of olive oil) on each side with sesame. Then deglaze with the cider preparation (made in step 1). Let simmer for 2 minutes over low heat.
5
To finish, for the assembly, place a slice of sautéed potato, add a ring of caramelized sausage, and top with a bit of the remaining chestnut reduction. Sprinkle with chervil and use a skewer to hold the assembly together. Serve the bites while still warm. Enjoy!
Ingredients
Ingredients
2 white sausages from Rethel Our Regions Have Talent
100 Sarladaise potatoes Frozen regional specialties
80 chestnut cream Our Regions Have Talent
20 dry cider from the region Our Regions Have Talent
1 pink onion from Roscoff Our Regions Have Talent
1 pinch sea salt from Guérande Our Regions Have Talent
15 black sesame
Chervil
Pepper
Olive oil
Directions
Directions
1
In a small saucepan, sauté the chopped onion with a drizzle of olive oil. Deglaze with cider.
2
Once reduced by half, add the chestnut cream, a pinch of salt, and three turns of the pepper mill. Let it reduce over low heat for 15 to 20 minutes until it becomes syrupy.
3
In the meantime, sauté the potatoes in a pan without any added fat.
4
Slice the sausages into rounds and brown them in a pan (with a drizzle of olive oil) on each side with sesame. Then deglaze with the cider preparation (made in step 1). Let simmer for 2 minutes over low heat.
5
To finish, for the assembly, place a slice of sautéed potato, add a ring of caramelized sausage, and top with a bit of the remaining chestnut reduction. Sprinkle with chervil and use a skewer to hold the assembly together. Serve the bites while still warm. Enjoy!
Notes
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