11er
  • Company
  • Contact
  • Downloads
language iconEnglish
DeutschItalianoNederlands

produkte

  • Recipes
  • Magazines
Aligot with duroc pork sausage and sautéed onions

Aligot with duroc pork sausage and sautéed onions

Rating:
Preparation time
45 Minutes
Difficulty
Beginner

Preparation

  1. Aligot: Peel the potatoes, cook, drain and mash. Leave to cool briefly and then place in a pan. Crush the garlic with a press and add to the potatoes along with the butter and crème fraîche. Mix in the cheese until you can pull the potato mixture into long strands. Season to taste with salt and pepper.
  2. Sautéed onions: Sauté the onions in butter with thyme, salt and pepper until they start to brown.
  3. Sausages: Cook in a frying pan or on the grill.
  4. Serving suggestion: Cut open the sausages and top with the sautéed onions. Serve in a casserole dish with the aligot.

Ingredients

for
Persons




  • Sausages
    4 Duroc pork sausages

  • Aligot
    650 g potatoes, starchy
    1 clove of garlic
    100 g butter
    250 g crème fraÎche
    400 g Tomme de Savoie, grated alternative: half mozzarella, half Gruyère cheese
    Salt, pepper

  • Sautéed onions
    2 onions, cut into fine strip
    20 g butter
    1 sprig of thyme
    Salt, pepper

11er Nahrungsmittel GmbH
Galinastraße 34
6820 Frastanz
T. +43 5522 515 21 0
info@11er.at

Even more
culinary inspiration

© 11er Nahrungsmittel GmbH

  • Imprint
  • Privacy Policy
  • General Terms and Conditions
  • Contact
  • Cookies