Cake with cooked sausage and pistachios

Temperatures have dropped seriously in recent days, reminding us that the end of the year and the holidays are approaching. I already see the articles relating to Yule logs (here Where the) reappear in the blog statistics.
You are already ready!
I admit that on my side, I haven’t really started the preparations. Luckily I had saved some recipes. Starting next week, I will be offering you festive desserts that should seduce you.

In the meantime, we’re going to warm up with a delicious sausage cake to cook. I regularly prepare brioche sausages. It is simple to prepare and always pleasant to taste, accompanied by a good salad. I wanted a bit of a change and I liked the idea of ​​a cake.
I cooked it for dinner, as an accompaniment to a soup which I will tell you about tomorrow. I of course took the precaution of keeping a piece of the cake to take some pictures the next day. I then cut it into slices and reheated it. This is where I really enjoyed this cake with sausage to cook. From simply good the day before, I found it excellent once lightly toasted.
To do again without a doubt!

Cake with cooked sausage and pistachios:
(According to Regal)

1 Lyonnais sausage (300 g)
50 g of parmesan
60g soft butter
50g olive oil
1 tbsp strong mustard
2 eggs
125g flour (T55)
1 tsp baking powder
40g green pistachios
fresh parsley

Cook the sausage in simmering water for about 30 minutes.
Let it cool down, remove the skin and cut it into cubes.
To book.

Preheat the oven to 180°C.

Grate the parmesan.

Whisk butter, oil, mustard and eggs.
Add flour and yeast. Mix without insisting too much.
Incorporate the parmesan cheese, the cooled sausage cubes, the pistachios and the chopped parsley into the dough.

Pour the batter into a cake tin and bake for 40 to 50 minutes. Cover with aluminum foil if necessary at the end of cooking.

Let cool before unmolding.
Eat right away or leave to cool completely before cutting into slices and returning to the oven for a few minutes.

Serve with a good green lentil soup from Le Puy (recipe here) or possibly a lamb’s lettuce.

To finish: choose a good sausage to cook. Ask your butcher for advice.

It is not necessary to add salt to the dough, because the sausage and parmesan are already enough.

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