3009 Saucisses au Risotto

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Colour the sausages quickly in butter, remove them, cut into 5 cm 2 (in) lengths then finish cooking them in the same pan with 100 g ( oz) sliced white truffles per 500 g (1 lb 2 oz) of sausages. Place the sausages and truffles in the centre of a border of Risotto moulded on the serving dish.