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Hénaff sausages with kale

Hénaff sausages with kale

4

Easy

15 mn2 h 0 mn

Ingredients

  • 1 green cabbage
  • 4 Hénaff fresh sausages 150g
  • Bacon
  • Fatty lard
  • Olive oil
  • Thyme and laurel
  • 1 onion
  • 1 shallot

Preparation

  1. Bring a pan of water to the boil, then cook the chopped cabbage for 45 minutes to 1 hour.
  2. Drain the cabbage in a colander.
  3. Place olive oil, thyme and bay leaf in a casserole dish.
  4. Once the oil is hot, add the bacon and stir regularly.
  5. Once the lardons are golden, add the Hénaff sausages with the minced onion and shallot.
  6. When the sausages are medium-rare, stir and add the bacon, cut into small pieces, and the cabbage.
  7. Simmer, stirring regularly.
  8. Serve piping hot.

 

Product used

Nature

Tip

We advise you not to use any fat when pan-frying Hénaff sausages: sear them over medium heat for one minute, then cook over low heat for ten minutes, turning regularly. For larger sausages, double the time.

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