FRANC-COMTOISE PLATE WITH MONTBÉLIARD SAUSAGE
Description & Ingredients
4 firm-fleshed potatoes, charlotte type
1 white or red onion
3 cloves of garlic or more according to your taste
soy sauce (there are varieties with less salt, just as tasty)
2 Philippe WAGNER IGP Montbéliard sausages
1 jar of cancoillotte or 1 packet of Meton to make your own cancoillotte
Mac Vin or a white wine typical of the Jura for example (to be consumed in moderation)
1 green salad
1 mustard vinaigrette
salt, pepper, nutmeg
Put the Montbéliard PW sausages to cook in a pan of water for 5 to 10 minutes, cover. Meanwhile, peel the potatoes and dice them. Also peel the onion and finely chop it. Cut 2 cloves of garlic finely, and keep 1 or more cloves in their skins to throw into the pan while the potatoes are cooking.
Brown the onion in a pan with a little oil and soy sauce and set aside.
In the same generously oiled frying pan, plunge the potatoes so that they cook like French fries. Add a little pepper and cover. On low heat, stir often with a wooden spoon (10 to 15 minutes).
Then, 8 minutes before serving, cut the Montbéliard PW sausages into slices or halves: add them to the pan-fried potatoes, along with the detailed garlic cloves, the golden onion and the nutmeg. Cover and cook over low heat, stirring, for 10 minutes to allow the meat to brown a little.
Prepare the green salad and the vinaigrette. Set aside.
Just before dinner: for 2 people, take a whole jar of cancoillotte and heat in the microwave with half a finely chopped garlic clove and 1 spoonful of Mac Vin (to be consumed in moderation), mix and heat. Traditionally, it is eaten cold at the end of a meal with bread. By heating the whole pot, it will have to be consumed entirely or in less than 2 days.
To finish: Before going to the table, spread the pan on a plate and pour according to your taste the hot cancoillotte on it, as well as on the salad and its dressing.