100min 4 ppl
Cervelas Sausage with Mustard Remoulade
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
610 kcalper person
Protein 22g
Carbs 4g
Fats 55g
About this dish
A Lyonnaise bistro classic: plump cervelas sausage briefly poached to loosen its skin, then sliced into fine julienne and tossed through a hand-whisked remoulade sharpened with cornichon brine and two mustards. Piled over frisee, it's a cold-plate starter with real bite.
Allergy Info
Eggs, Sulphites, Mustard, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Flat-leaf parsleyfinely chopped3 tbsp
- Shallotvery finely minced1 small
- Frisee or curly endiveto serve4 handfuls
Meat & Poultry
- Cervelas sausagesapprox. 600g total, whole4 sausages
Dairy & Eggs
- Egg yolksroom temperature2 yolks
Tins & Jars
- Cornichonsfinely chopped6 whole
- Capersrinsed and roughly chopped2 tbsp
Spices & Seasonings
- Salt and white pepperto taste
Oils & Condiments
- Dijon mustard2 tbsp
- Whole-grain mustard1 tbsp
- Neutral oilsuch as sunflower200 ml
- Cornichon brine1 tbsp
- White wine vinegar1 tbsp
- Worcestershire sauce1 tsp
Utensils
- Medium saucepan
- Whisk
- Sharp knife
- Mixing bowl
Method
1
Mince the shallot, finely chop the cornichons, capers and parsley, and set each aside separately. Bring a medium saucepan of water to a gentle simmer.
Approx. 8 minutes
2
Lower the whole cervelas into the simmering water and poach for 4-5 minutes until the skins loosen and the sausages are heated through - the skins will visibly tighten then relax slightly.
Approx. 5 minutes
3
Remove the cervelas and let them cool until handleable, then peel away the skins completely. Cut each sausage in half lengthways, then cut each half lengthways again into thirds, giving long, even julienne strips roughly 5mm wide.
Approx. 5 minutes
4
Whisk together the egg yolks, Dijon mustard and cornichon brine in a medium bowl until pale and slightly thickened. Add the oil in the thinnest possible stream, whisking constantly, until a thick, glossy emulsion forms. If it tightens too much, loosen with a few drops of warm water.
Approx. 5 minutes
5
Whisk in the white wine vinegar, whole-grain mustard and Worcestershire sauce, then fold in the shallot, cornichons, capers and parsley. Season generously with salt and white pepper.
Approx. 3 minutes
6
Add the cervelas strips to the remoulade and toss to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavours to meld and the sausage to absorb the dressing.
Approx. 30 minutes
7
Divide the frisee between four plates, mound the cervelas remoulade on top, and finish with a few grinds of white pepper and an extra scattering of parsley before serving.
Approx. 3 minutes
