Lyonnais Cervelas with Pistachio and Aged Port Sauce

Credit: Didier Loire
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Ingredients (4 people)

Port Wine Sauce


Step 1: Cervelas

Peel, wash and drain all of the aromatic vegetables to be cooked with the cervelas. Dice evenly into a salpicon.

Tie up a bouquet garni with the parsley stems, the thyme and half a bay leaf.

Enclose the peppercorns in a muslin pouch.

Prick the casing of the cervelas with a trussing needle (truffled sausages are the only ones that should not be pricked before cooking). Place in a cooking vessel deep enough to cover the cervelas entirely with cold water. Add the vegetable salpicon, bouquet garni, muslin peppercorn pouch, and a handful of coarse gray sea salt.

Heat to a light simmer. Skim, and cook over a low heat without boiling for approximately 20 minutes.

Remove from the heat and let the cervelas cool in its own juices. Once it is completely cooled, take it out and carefully remove the casing.

Step 2: Brioche Dough

Cut the butter into 1 ounce (30 g) pieces and leave it out so that it softens slightly.

Put the sifted flour in the bowl of a mixer and pour the salt and sugar into one the corner of the bowl, and the yeast into another. The yeast must not be in direct contact with the salt or sugar. Attach the beater, pour in the water, and carefully mix, making sure that the dough does not get hot.

Crack the eggs into a bowl and whisk lightly.

Once the dough starts to pull away from the sides of the bowl, add the softened butter bit by bit, along with the lightly beaten eggs. When the dough is nice and smooth, transfer to a floured mixing bowl, cover with plastic wrap, and let it rise to twice its size at room temperature.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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