Ingredients (for 4 people):
- 4 special burger buns
- 1 forestier cooked sausage
- 1 red onion
- ½ black radish
- 4 slices of cheddar cheese
- 400g of mushrooms for sautéing
- 150g of chanterelle mushrooms
- 150g of girolle mushrooms
- 8 slices of dried bacon
- 5cl of sunflower oil
- 20g of butter
For the "cervelle de canut" cheese spread:
- 2 faisselle of white cheese
- 4 sprigs of chives
- 1 shallot
- 20g of parsley
- 2cl of Xérès vinegar
- 2cl of olive oil
- 1 clove of garlic, peeled and crushed
- Salt and pepper
Preparation:
- Slice the red onion, cut the radish into slices and set aside.
- Place the unpricked cooked sausage in a large pot filled with unsalted cold water. Bring to a boil, then reduce heat and let it cook for 30 minutes. Remove from heat.Turn on the fire and let it cool for a few minutes. Once warm, remove the casing.
For the "Cervelle de Canut", finely chop the chives, shallot, and parsley. In a bowl, mix them with the cottage cheese, sherry vinegar, olive oil, crushed garlic, and season.
Wash the mushrooms, drain them, and dry them on a kitchen towel.
In a pan with oil and butter, sauté the mushrooms for 10 minutes over low heat and covered. Drain and set aside.
Open the burger buns and place 1 slice of cheddar on each bun.
Cut 4 slices of forest sausage on a bias and place them over the cheddar.
Bake at 180°C for 10 minutes.
After cooking, top the buns with sliced raw onions, radish slices, dried bacon slices, and sautéed mushrooms.
Cover with a generous spoonful of "Cervelle de Canut", close the burgers, it's ready!
Tip: To cook a saucisson à cuire well, always start cooking it cold, never pierce it, and remove the casing when the saucisson is still warm.To get the book La charcuterie lyonnaise: 80 recipes to cook it, click here!
Source: Le Progrès