Gratin de choux et Saucisse de Morteau

Serves: 6 

This recipe for sausage and cabbage gratin comes courtesy of Saucisse de Morteau. A deceptively simple recipe, this dish uses romanesco – a striking vegetable that grows in a fractal pattern – with stunning results!

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Ingredients

• 3 saucisses de Morteau 
• 200g romanesco cabbage 
• 200g cauliflower 
• 150g grated Comté cheese 
• 100g fresh petits pois  
• 2 cloves of garlic 
• Rosemary 
• Olive oil 
• Pink peppercorns 
• Salt 

Directions

1Preheat the oven to 180C (Gas Mark 6). Bring a large pan of salted water to the boil. Cook the cabbage for about 10 minutes. Halfway through cooking, add the peas.

2Place the vegetables into a gratin dish and top with the grated Comté. Sprinkle with a few pink peppercorns and bake for six minutes until golden.

3Finely slice Morteau sausages and return to hot fat. Add the crushed garlic and rosemary.

4Serve the sausages with the cabbage gratin and enjoy immediately.

Check out Saucisses de Morteau‘s webite.