Recipe: Vosgien Gourmand

Name: Vosgien Gourmand
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: French
Ingredients: 5.25 oz (150 g) of munster cheese, fairly firm; 5.25 oz (150 g) of double cream or fresh cheese; 2 eggs; 0.4 cup (10 cl) of whipping cream; 16 oz (450 g) of andouille sausage from val d'ajol, cooked beforehand; 3 thin slices of smoked bacon; 3.5 oz (100 g) of corn salad; 1 bunch of chives; 0.4 oz (10 g) of chervil and 0.4 oz (10 g) of tarragon; 1 fl oz (3 cl) of juniper; pepper and nutmeg

By AFTouch-Cuisine 4.3/5 (8 reviews) · 🍳 15 made it

Prep 20 min

Cook 20 min

Total 40 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

5.25 oz (150 g) of munster cheese, fairly firm
5.25 oz (150 g) of double cream or fresh cheese
2 eggs
0.4 cup (10 cl) of whipping cream
16 oz (450 g) of andouille sausage from val d'ajol, cooked beforehand
3 thin slices of smoked bacon
3.5 oz (100 g) of corn salad
1 bunch of chives
0.4 oz (10 g) of chervil and 0.4 oz (10 g) of tarragon
1 fl oz (3 cl) of juniper
pepper and nutmeg

Step-by-step directions

1 Chop the chives, chervil and tarragon.

2 Cut the cooked andouille sausage into small cubes.

3 Line the circles with parchment paper. distribute the andouille cubes and chives in the 6 circles of 10 cm diameter.

4 Mix the eggs and double cream or fresh cheese, the juniper. this is this mixture that is called «migaine» in Lorraine. Pepper and sprinkle with nutmeg. (no salt, the andouille, cheese and bacon are sufficiently salted) cover the andouille level with the preparation.

5 Preheat the oven to 180°(th 6)

6 Remove the rind and cut the cheese into small pieces.

7 Cut the bacon into thin strips (you can also grill it lightly beforehand).

8 distribute these two elements on each circle. bake for 20 minutes.

9 when serving, bring the liquid cream to a boil, add the chervil and tarragon.
remove the circle and paper. drizzle the «vosgiens gourmands» with this sauce and serve with a corn salad.

Chef Patrick's Comment

Excellent provincial recipe, you can also serve a few slices of sautéed apple fruits with it because the flavors of the andouille and cheese pair very well with a sweet and savory garnish.