Recipe for Caramelized White Sausage Bites with Chestnut Cream

In a small saucepan, sauté the chopped onion with a drizzle of olive oil. Deglaze with cider.

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.

In the meantime, sauté the potatoes in a pan without any added fat.

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.

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!