Poached Montbéliard Sausage Charlottes with Munster light and flavorful

1 Peel and wash your potatoes.

2 In a large pot, place your sausages and potatoes, pour cold water over them until 3 cm above the food, add the bay leaves then bring to a gentle simmer and cook for 30 minutes.

3 Meanwhile, in a pot, melt the butter then gently sweat the shallots without browning for 3 minutes, then pour in the Riesling and reduce by half, at this point add your cream, bring to a boil and add the Munster* cut into large pieces.

4 Let everything melt on low heat then blend and strain the sauce through a fine sieve. Return your pot to the heat and if necessary adjust the consistency by gradually incorporating the diluted cornstarch into the hot sauce while stirring with a whisk until you obtain the desired consistency (it should be coating).

5 Check the seasoning then keep warm in a bain-marie. Once cooked, drain sausages and potatoes and cut large slices from each. Arrange sausages and potatoes nicely and coat with a little Munster sauce then sprinkle with chopped parsley.