À Table: Saucisson Brionnais




From the Food-hall: Cooked Pork Sausage- Le Saucisson Brionnais a Cuire   

Brionnais Sausage: The skin should be shiny and not white  says Parisian charcutier Gilles Verot (Charcuterie Verot  3 rue Notre-Dame-des-Champs 75006 Paris ). The best sausage is made from pork belly or a mixture of ham fat and raw ham. The sausage is covered in salt for 48 hours before being steamed and then chopped. A good cooking sausage should  be fresh, never too fatty (80% fat content)  always fine and delicate to taste. It should be supple to the touch with morsels of meat clearly visible in each slice and the skin should be shiny. If it is more than a week old the meat will dry out, harden and take on an acid taste while the skin will turn white around the tie!

Sausage with pistacho nuts and a gratin Dauphinois !Credit: Boucheries André)

Plenty of ways to prepare sausage but here is a recipe from one sausage butcher: Saucisson pistaché à la vigneronne et son gratin Dauphinois served with green lentils. So get yourself some genuine, fresh, farm-made French sausage and warm the cockles of your heart as the last days of winter fade away.

Saucisson pistaché à la vigneronne et son gratin Dauphinois  –  Pistachio sausage and potato gratin

Serves 4:

You will need:
1 sausage with pistachio
1 potato gratin (Gratin Dauphinois)
1 large onion
1 tablespoon fond de veau sauce for broth
50 cL red wine
1 teaspoon flour
Salt & pepper

1 – Preheat oven to 200 ° C

2 – In a heated saucepan lightly sauté chopped onion in butter and stir in flour. Stir in and add the fond de veau broth previously diluted in a little warm water. Increase the heat until the first sign of the mixture boiling, then add red wine, salt and pepper to taste. Lower the heat and let the mixture  stew over low heat for 15 minutes.

3 – In a baking dish, lay out the chopped sausage slices and cover with the sauce. Let it cook for 45 minutes, basting regularly with the gravy prepared above .

4 – At the same time heat the previously prepared potato gratin (Gratin Dauphinois) in the oven for twenty minutes, until it is well browned

5 – Cut the sausage into slices and enjoy hot

Cooking and preparation  time: 55 minutes

Gratin Dauphinois (Credit: Wikipedia)

 

Gratin Dauphinois

Serving 4 Person (s)
Preparation 15 mins
Baking 1 h

Ingredients:
8 large potatoes
7.5 dl crème fraiche
100 g flour
125 g butter
garlic
onions
salt and pepper

Preheat your oven 180 ° C.
Peel, rinse and cut potato into thin slices
Sauté in butter garlic, onion and salt and pepper.
When  onions are golden brown, add  flour and crème fraiche off the heat and simmer over low heat until it fused .
If the sauce seems too thick you can add a little milk.
Lay  potato slices on the bottom of your baking dish and cover with the crème fraiche mixture.
Repeat until you run out of potato layers and sauce.
Bake for approximately 1 hour.

Recipes: Editorial Staff
editorial@french-news-online.com

  • For the past two years Vivienne Bolton, a prolific writer and talented cook, has generously provided readers with a tasty new recipe each week. French News Online is most grateful to her for her long and valuable collaboration.
    • NOW Buy the recipe book hereVivienne Bolton’s 
      Gooseberries, Melons or Truffles for Tea? Seasonal Recipes From a French Kitchen [Kindle Edition] is available  through Amazon. The book brings all her recipes together in one easy to reference and value-priced collection. Do buy a copy today.
    Gooseberries, Melons or Truffles for Tea? Seasonal Recipes From a French Kitchen

 

Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

Vivienne Bolton

Publications include:
From Mother to Daughter: Traditional housekeeping for the modern home
published by Kyle Cathie and available from Amazon by clicking the link.
The Spirit of Christmas: Traditional Recipes, Crafts and Carols
published by New Holland and available from Amazon by clicking the link

Recipes: Vivienne Bolton
editorial@french-news-online.com

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