Ingredients
For 6 people
1 Morteau sausage
1 puff pastry
80g of Comté cheese
3 egg yolks
10cl of semi-thick cream
Preparation
1. Cook the sausage in simmering water for 30 to 40 minutes. Remove it from the water and let it cool completely. Remove the skin.
2. Cut the sausage into 3 lengthwise (2 cuts).
3. Cut the cheese into slices and place them between the cuts of the sausage.
4. Roll the sausage in the puff pastry. Pinch the edges by wetting them. Make 2 chimneys on top of the pastry using aluminum foil. Brush the pastry with an egg yolk.
5. Bake at 220°C until the pastry takes on a beautiful golden colour (about 30 minutes). Beat the cream with the 2 egg yolks, season with pepper.
Final Touch: Pour a portion of this cream (about 1/4) through the chimney using a small funnel and bake for 5 minutes. Finally, pour the rest of the cream and bake for another 5 minutes in the oven. Serve immediately with a green salad.