Cervelat stuffed with figs
Ingredients
For 4 people
• 4 cervelat sausages
• 12 discs
Country smoked ham
• 4 dried figs
• 100g Gorgonzola
• 200 ml cream
• some mustard
• Salt
• Pepper
preparation
Cut the Cervelat sausages* lengthways but do not cut all the way through. The sausages can be peeled but do not have to be. Fill each sausage with a little mustard, cut the figs into 4 pieces and place them in the sausage. Wrap the sausages with smoked ham and secure with toothpicks if necessary.
Grill the sausage indirectly on both sides for about 5 minutes at 250 °C, at the same time put the cream and Gorgonzola in a pan or pot and heat on the grill. Season with salt and pepper.
To serve, cut the sausage into slices and place in the
Dip sauce.
*Cervelat is a Swiss boiled sausage and in Germany it is comparable to a red sausage or a bockwurst.
FIRE&FOOD Issue 2-2018
