Jean Vettard
What you will need:
| Ingrédients: 1 large cooking sausage, about 500g 50 cl of good, full-bodied, red wine 2 finely chopped shallots 2 finely chopped cloves of garlic 5 peppercorns 1/2 a bay leaf 1 sprig of thyme 50 g of mushrooms, chopped small 3 sprogs of parsley 4 tablespoons of whipped cream 250 g of butter 30 g of truffle 500 g of young leeks |
Ustensils : 3 saucepans 1 oven dish 1 small whisk Recommended wine: Beaujolais or Cahors |
Put the wine in a saucepn with the shallots, peppercorns, bay leaf, thyme, mushrooms and
parsley and reduce by a quarter.
Add the cream and cook for 5 minutes then put aside.
Pierce the sausage with a needle. Place in a saucepan of cold water. Bring to the boil,
then simmer for 20 minutes. Turn off the heat and leave the sausage in the cooking liquid.
Finely chop the leeks, wash them thoroughly, then place in a saucepan of cold water. Bring
to the boil. Throw the leeks in to cold water to stop them cooking, then drain.
Melt 500g of butter in a pan. Add the leeks. Season lightly with salt and pepper. Let cook
over a gentle heat until the leeks are reduced to a compote.
Reheat the reduced red wine, then add the butter little by little (preferably softened in
advance) beating with a whisk. Season lightly (the sausage is already salted). Incorporate
everything by beating continiously, adding the truffle juice and eventually the 30g of
truffle cut in to little strips.
Drain the sausage and cut in to a number of slices.
Put the sausage slices round each plate in a petal pattern. Share out the leek compote on
each plate and pour the sauce over the sausage.
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