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Sabodet sausage and boulangères potatoes
with marchand de vin sauce

Serves 6 people
Ingredients:

  • 1kg sabodet (Pig’s head and skin sausage)
  • 1 kg potatoes
  • 2 onions
  • 1 bottle of Coteaux du Lyonnais red wine.

To make the stock:

  • 2 shallots
  • 1 carrot
  • 1 clove
  • 1 bouquet garni
  • Juniper berries
  • Pepper.

For the Marchand
de Vin sauce

  • 30 g butter
  • Flour
  • Coteaux du Lyonnais red wine.

For the vegetable julienne:

  • 1 onion
  • 2 carrots
  • 2 leeks (white part only)
  • Salt and pepper.
 

sabodet
Cut the Sabodet into thick slices and place them on top of the potatoes. Top with Marchand de Vin Sauce. Serve immediately.

Preparation:
1- Prepare the lightly peppered stock in a saucepan. Do not add salt.

2- Place the sabodet into the stock after pricking it 2 or 3 times with a pin. Cook on a very low heat for 30 to 45 minutes. Put to one side.

3- Prepare the Marchand de Vin Sauce: braise the vegetable julienne in 30 g of butter keeping the lid on.
Sprinkle in the flour and then moisten with 50 cl of Coteaux du Lyonnais red wine. Put to one side.

4- Peel and cut the potatoes into ½ cm slices. Do not wash them.

5- Thinly slice the onions and gently fry them in butter, place them in an ovenproof dish, and put the potato slices on top.

6- Pour the Coteaux du Lyonnais on top and a little of the stock used to cook the sabodet.
Add a sprig of thyme.

7- Place in the oven for 40 mins to 1 hour.
Take it out of the oven and get it ready for the table!

8- Cut the Sabodet into thick slices and place them on top of the potatoes. Top with Marchand de Vin Sauce. Serve immediately.

 

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