Here I am back after a few days of absence. Those who follow me on instagram already know, but I was sure the cheese and dairy products fair which was held in Paris. This event, reserved for professionals, is a paradise for all cheese lovers, as it brings together many quality products. Suffice to say that I took the opportunity to discover many cheeses from France and Europe.
If I was on this show, it was above all to cook, in particular the AOP of Auvergne. I have proposed a certain number of small bite-sized recipes, and I will have to redo some of them to put them here for you. But, in the meantime, I’m going to talk to you today about these Auvergne blue cheese sausages, to be served hot. I had taken advantage of a test during the day to take some photos.
To make this little recipe, I was inspired by blue cheese sausage, which is sometimes found at some butchers. Here, I simply snacked the Toulouse sausages, to serve them hot with a nice piece of blue cheese. It’s all the simplest, but it’s awfully good.
To make it more worked, I added a drop of Birlou reduction on it. Birlou is a chestnut and apple liqueur. I used this reduction throughout the fair, on different preparations, because it goes very well with cheeses such as blue cheese and goat cheese. It’s a little more original than the classic honey.
Auvergne blue cheese sausages for the aperitif:
2 good Toulouse sausages
1 piece of Auvergne blue cheese
reduction of Birlou (or honey)
Start by browning the whole sausages in a little butter, until they are golden brown on all sides. They do not need to be cooked through.
Let cool. This step can be done ahead of time.
Once the sausages are almost cold, cut them into slices about 1.5 cm thick. If the sausages are too hot, it’s hard to make nice slices.
Depending on the size of the sausages, you will have more or less about fifteen slices.
Cut the blue into as many cubes.
Place the sausage slices in the hot skillet and brown them for about 2 minutes on each side.
Place a cube of cheese on top and plant a small spade if necessary.
Pour a small drop of Birlou on top and serve immediately.
150 g Birlou
Put the whole thing in a small saucepan and simmer over very low heat, watching very regularly.
It’s ready when the birlou is syrupy. It will thicken slightly as it cools.
To finish: these small sausages are prepared in no time at the last moment so that they are hot.
For the reduction of Birlou, you can put it in a small bottle, like salvage from any sauce. It’s easier afterwards to pour a drop or a little trickle.
I used it in particular on a panna cotta with goat cheese and pears. A recipe that I have to redo and take a picture of, because it seems that it was very good.
The idea of this reduction of Birlou comes to me from Julian. He uses it on blue cheese and grape toast.