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Cumin-breaded Champfleury on squash and Morteau sausage

Cumin-breaded Champfleury on squash and Morteau sausage


4 portions

Ingredients

  • 1 Small Butternut squash Salt, to taste
  • 10 g (2 tsp.) Butter
  • 30 ml (2 tbsp.) Water
  • 1 Morteau sausage (from the butcher) or smoked sausage of your choice Water
  • 250 ml (1 cup) Pure cranberry juice
  • 30 g (2 tbsp.) Sugar
  • 1 Champfleury cheese
  • 5 ml (1 tsp.) Kirsch or pear brandy
  • 30 g (2 oz) Flour
  • 1 Egg
  • 90 g (3 oz) Plain breadcrumbs
  • 1 g (½ tsp.) Powdered cumin
  • 1 Red onion, brunoised (coarsely diced)
  • 30 ml (2 tbsp.) Olive oil Salt, to taste
  • 60 ml (4 tbsp.) Sherry vinegar
  • 5 ml (1 tsp.) Canola oil
  • 5 g (1 tsp.) Butter Salt, to taste
  • 20 Arugula leaves

Preparation

Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Wash the squash, cut in half lengthwise and remove seeds. Add salt and place in a baking dish.
  • Add butter and water.
  • Cover with aluminum foil and bake at 350°F (180°C) for about 1 hour or until the squash is cooked.
  • Remove the skin and mash to a soft consistency with a fork. Season to taste with salt and pepper, then set aside and keep warm.
  • Put the Morteau sausage in a saucepan and cover with water. Heat water to about 185°F (85°C) and cook for 30 minutes.
  • Remove the sausage and cool.
  • Cut four ½ cm slices, and then slice into cubes. Set aside.
  • To make the cranberry syrup, mix pure cranberry juice with sugar and reduce over low heat until syrupy.
  • Cut four 50 g (1¾ oz) chunks of Champfleury and brush with kirsch or pear brandy.
  • For the breading step, prepare three plates: one with flour, one with beaten eggs and one with a mix of breadcrumbs and cumin.
  • Cover the cheese with flour, shake off any excess, dip in beaten eggs, and then cover with the breadcrumbs and cumin mixture.
  • In a skillet, sauté the onions with olive oil and salt.
  • Once cooked, add vinegar and reduce until dry. Set aside.
  • Preheat deep fryer to 350°F (180°C).
  • In a skillet, sauté the diced sausage in canola oil and butter.
  • When crisp, drain on a paper towel.
  • Place the cheese croquettes in the deep fryer until golden brown, drain on a paper towel and lightly salt.

Presentation

  • Place a round pastry cutter in a deep bowl and add a tablespoon of squash.
  • Add the diced sausage and a cheese croquette.
  • Spoon the red onions over the cheese croquette and garnish with arugula.
  • Top with small amount of cranberry syrup.

You can use this cheese for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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