THE IGP MORTEAU SAUSAGE AND ITS HOT BOX
|Number of persons||2|
|Preparation time||20 minutes|
|Cooking time||30 minutes|
Description & Ingredients
1 box of cheese like Petit Mont D'Or, (or a box of "Fromager des Clarines", Edel de Clairon ... depending on taste and season)
1 Philippe WAGNER IGP Morteau sausage
1 teaspoon of white wine (optional, to be consumed in moderation)
6 small or medium potatoes - firm flesh (Charlotte type for example)
1 green salad
100 grams of fresh button mushrooms
1 clove of garlic, chopped or pressed
A recipe (for one or two people) that calls for greed and highlights the products of the Franc-Comté region!
For the Morteau sausage: Plunge the Philippe WAGNER PGI Morteau sausage into a pan of cold water and then gradually increase the temperature of the water to prevent the sausage from bursting. Cook for about 30 minutes over low heat in still simmering water, then drain.
Prepare the cheese at the same time: Place the cheese cover under the cheese. Using a teaspoon, hollow out the center of the cheese, pour in the white wine and sprinkle with the chopped garlic clove. Place the cheese box in a preheated oven at 220°C and bake for 20 to 25 minutes.
For the side dish: steam the potatoes according to their size and cut them in half lengthwise.
Prepare a small green salad seasoned with onion rings and fresh mushrooms.
Arrange a large plate with the cheese box in the middle.
Cut the Philippe Wagner Morteau Sausage into slices and alternate between potatoes and slices of Morteau sausage to form a beautiful crown around the cheese.
Garnish your box of cheese and your dish with a little chopped parsley for the final touch!
It's ready! All you have to do is taste and enjoy this unique combination of flavors and textures!
Tips and Tricks:
You can add a little honey and thyme to your box of cheese to vary the flavors!
During the barbecue season, don't hesitate to wrap the cheese box in cooking paper to cook it on the grill or over the coals and take advantage of the opportunity to grill a skewer of Philippe WAGNER IGP Morteau sausage!
Acknowledgements : To the Restaurant du Lac de Luxeuil les Bains for its simply delicious dish idea!