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Hénaff smoked sausages with sesame bean compote

Hénaff smoked sausages with sesame bean compote

Recipe from Michèle Gay

4

Easy

15 mn +35 mn cooking

Ingredients

  • Five Hénaff Fresh Sausages
  • 1 vegetable bouillon cube
  • 2 tbsp. heavy cream
  • Sea salt
  • Grated thyme nutmeg
  • 500g peeled broad beans
  • 20 g butter
  • 30 g sesame seeds
  • Ground pepper

 

Preparation

  1. In a heavy-bottomed saucepan, melt the butter, add the crumbled thyme and sauté for a few minutes.
  2. Add 50 cl water, cube and beans. Cook for 12 to 15 minutes once boiling resumes.
  3. Blend the beans (more or less finely, depending on the desired texture) with a little of the cooking water and the crème fraîche.
  4. Add a pinch of nutmeg, salt and pepper.
  5. Grill the Hénaff Fresh Sausages for 20 minutes in a non-stick frying pan without piercing them, then cut them into small pieces.
  6. Arrange the bean compote and cooked sausage pieces on your plates.

Product used

Beechwood smoke

Tip

Hénaff sausages do not prick. It doesn’t shrink when cooked, and if you prick it, it will be too dry. Don’t cover your pan, as Hénaff sausages don’t spray fat.

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