I suggest you cook the sausage enclosed in a crunchy puff pastry box and accompany it with the cabbage. This recipe is a revisitation of a traditional Lombard recipe.
Let’s see how to prepare the sausages in puff pastry and cabbage .
INGREDIENTS FOR 4 PEOPLE
- 600 grams of sausages
- 300 grams of cabbage leaves
- 200 grams of puff pastry
- 100 grams of fontina cheese in slices
- an egg
- mixed salad
Wash the cabbage leaves, boil them in salted water for five minutes, drain them and let them cool.
Brown the sausages in a non-stick pan without adding fat, remove from the heat and wrap them in the slices of fontina and then in the cabbage leaves and place on a tray. Spread the puff pastry on a work surface, cut into strips with a kitchen wheel, wrap it in a spiral over the sausages and brush with the beaten egg.
Arrange the sausages in a baking dish and bake in the oven at 180 ° for about 12 minutes. Remove the sausages from the oven and serve them in a serving dish on a bed of mixed salad.
This dish is very good, full of flavor. You will be amazed by the combination of sausages in puff pastry with cabbage.