Basque pork sausages and pork confit with colorful white bean salad

In autumn we don't skimp out and serve up really hearty dishes. Now we're in the mood for delicious Basque smuts: sausages and confit. Both can be enjoyed wonderfully with sauerkraut or with the classically prepared haricots tarbais in the style of a cassoulet. Or you can let us inspire you and conjure up a colorful salad from the fine white beans, which is a little more summery with tapenade, tomatoes and basil and ensures colorful freshness on the plate!

Grocery list:

• Confitted Basque pork sausages (Saucisses basques) from Mayté
• Mayté Pork Confit
• Haricot's Tarbais
• Sauerkraut with Champagne (Choucroute au Champagne) by André Laurent
• Crème épaisse (we have it in the refrigerated counter)
• Tapenade of Vignolis
• Peyrey semi-dried tomatoes
• Vinaigrette with rapeseed oil and Normandy cider vinegar by Toustain-Barville

Preparation:

The meat

Remove the sausages from the tin with the fat and fry until crispy.
Put the confit with the fat in an ovenproof dish and braise in the oven at 180°C for about 15 minutes. Turn every 3 minutes and drizzle with the fat.

Sauerkraut:

Simply pour the contents of the can into a saucepan and slowly heat up. A spoonful (or two) of crème épaisse never hurt anyone... ;)

The salad:

For the salad, soak the beans the day before. Add some baking soda to the water. The next day, rinse the beans well and cook with the bay leaves and cloves to the desired doneness (this takes about 20-25 minutes).

Mix the warm beans with the tapenade, tomatoes and a good dash of vinaigrette. Sprinkle with basil and serve with sausages and confit.

Bon Appetit!