Creole style sausages

Creole style sausages
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 30 min
  • Difficulty: medium
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Creole style sausages

Ingredients

Directions

  1. ### Cooking ###
  2. Preparation:
  3. Peel and slice the onions.
  4. Sauté the sausages in a large pan. When they are brown, remove them from the sauté pan and reserve them.
  5. Pour the oil into the pan and sauté the onions. When they are melting, add the rice. Make it come back until it is transparent. Add 6 glasses of water, spices, salt and pepper. Cover and simmer on low heat.
  6. When there is almost no water, add the sausages and bananas peeled and sliced.
  7. Cook uncovered until there is no more liquid.
  8. Sprinkle with parsley just before serving and do not forget to remove the chilli.
  9. The right match: a gewurztraminer (white, Alsace)

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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