Baked sausages with bacon and prunes

Baked sausages with bacon and prunes
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium
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Baked sausages with bacon and prunes

Ingredients

Directions

  1. ### Cooking ###
  2. Using a sharp knife, make a long incision on 3/4 of each sausage.
  3. Spread Dijon mustard inside sausages and insert 3 prunes in each sausage, pressing firmly.
  4. Using a spatula or the back of a wide knife blade, stretch the strips of smoked bacon.Wrap the bacon strips around each sausage firmly to keep their shape.
  5. Cook on the barbecue for 15 to 18 minutes, turning occasionally, until well cooked. Serve immediately with slices of toast and mustard.

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Fillet of beef truffled with foie gras



  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 15 min
  • Difficulty: medium

Fillet of beef truffled with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preheat the oven to 240 ° C (th.8)
  3. Take a dab of fat coating the foie gras and spread it in a dish.
  4. Chop the truffles and reserve the juice.
  5. Put half of the chopped truffles under the bard of the nets, arrange them in the dish.
  6. Bake the dish and let it roast for 10 minutes.
  7. Remove from oven, take out meat, wrap in foil.
  8. Reduce the chopped shallots with wine by two-thirds.
  9. Pour the sauce of the dish into the saucepan containing the reduction of shallots.
  10. Add the cognac to the baking dish, flame and pour into the saucepan, then heat gently.
  11. Add the remaining truffles, salt, pepper and let heat slowly.
  12. Grill slices of bread.
  13. Remove the unmelted bards, cut the slices of fillet equally. Then put each part on the hot plates, with mushrooms and shallots.
  14. Top with sauce and serve with the foie gras (cut in equal parts) on the toast.
  15. ### Wine pairing ###
  16. un Sautern