Cervelas cooked in pomace
Put a bed of pomace in the bottom of a cast iron pot, on top of this place a fresh 1-kilo cervelas.
Cover this completely with more pomace and wet it with 1/2 litre of "Paradis".
Close the pot hermetically and cook over a low heat for a good half-hour.
Take out the cervelas and serve it on a thick layer of hot pomace.
Cut it into thick slices and serve it with French country bread, fresh butter and a light Beaujolais Villages that you can drink until you're no longer thirsty...
Cooking time: 1/2 h
- A 1kg cervelas (type of sausage)
- Pomace (the solids left after the grapes have been pressed)
- 1/2 l of "Paradis" (just pressed, slightly alcoholic grape juice).