Ingredients
120 g Cantal Entre-Deux
400 g potatoes
3 Tbsp white wine (Auvergne)
1 Tbsp cider vinegar
3 Tbsp sunflower oil
1 rounded Tbsp of wholegrain mustard
240 g boiled sausage meat (Auvergne)
240 g white cabbage
1?2 red onion
50 g leaf lettuce
salt, pepper
Instructions
Boil the potatoes in their skins (do not peel, cover with cold, salted water, bring to a boil and simmer for 30 to 40 min). During this time, prepare the vinaigrette. Combine the wine, vinegar, 3 Tbsp water and the mustard. Salt, pepper, then emulsify with the oil.
When the potatoes are cooked, peel and slice. Set aside part of the vinaigrette to season the cabbage and the lettuce. Pour the rest over the potatoes. Cover and marinate.
Fry the sausage in the frying pan for about 10 min, slice and brown each slice on both sides. Keep warm. While cooking the sausage, grate the cabbage and the Cantal coarsely. Mince the onion. Sauté the grated cabbage in the sausage grease. Salt and pepper.
Combine the cabbage, lettuce and onion. Season with the remaining vinaigrette. Top with the sausage and potato slices. Serve immediately.
