Bel Foodservice
Smoked diot sausage with crozet gratin

Smoked diot sausage with crozet gratin

Crozet gratin is a traditional French dish that combines chicken stock, béchamel sauce, and crozets – a local pasta variety from the Savoie region. The addition of The Laughing Cow® Professional Formula Plus makes the gratin more nutritious. It pairs perfectly with smoked diot sausage baked with onions and garlic.

Portions
- +
Preparation time
20
minutes
Cooking time
70
minutes
Price category
–

Ingredients

Smoked diot sausage

  • 20 g butter
  • 10 pc smoked diot sausages
  • 250 g chopped onions
  • 150 g chopped shallots
  • 50 g minced garlic
  • 40 g flour
  • 400 ml dry white wine
  • 1 bouquet garni
  • 800 ml chicken bouillon
  • salt and pepper

Crozet gratin

Preparation

Smoked diot sausage

  1. Heat the butter and brown the diot sausages.
  2. Reserve the sausages and add the onions, shallots, garlic and sauté until golden brown.
  3. Sprinkle with flour and let brown slightly.
  4. Deglaze with the white wine, reduce by half and add the chicken bouillon.
  5. Return the diot sausages to the sauce and cook for 30 to 40 minutes depending on the size of the sausages.

Crozet gratin

  1. Bring the bouillon to a boil, pour in the crozets and cook for 15 minutes.
  2. Strain the crozets and mix them with the bechamel sauce and The Laughing Cow® Professional Formula Plus .
  3. Adjust the seasoning.
  4. Fill the gastronorm trays with the crozets and bake in the oven at 180°C for 20 to 30 minutes.
  5. Serve the diots with a little sauce and a good portion of crozet gratin.
  6. Serve immediately.

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