Grilled Cervelas Sausage

Preparation info
    • Difficulty


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By Édouard de Pomiane

Published 1930

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Take two cervelas sausages, strip off the skin. This is easy if you make an incision with a sharp knife.

Cut each sausage in two lengthwise. Put them on a dish face downwards.

Make criss-cross cuts on the curved surfaces, hardly letting the blade penetrate