Cervelas Rémoulade

A classic Lyonnaise dish, Cervelas Rémoulade is a refreshing combination of savory cervelas sausage and a creamy, tangy rémoulade sauce. Perfect as a chilled appetizer or a light main course, this dish captures the essence of French culinary tradition.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 lb cervelas sausage

1 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp capers, finely chopped

1 tbsp cornichons, finely chopped

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

1 head of frisée lettuce

1 tbsp olive oil

Instructions

1. In a large pot, bring water to a gentle simmer and add the cervelas sausage. Cook for about 10 minutes until heated through. Remove and let cool.

2. In a mixing bowl, combine mayonnaise, Dijon mustard, capers, cornichons, parsley, and lemon juice. Stir well to form the rémoulade sauce. Season with salt and pepper to taste.

3. Slice the cooled cervelas sausage into thin rounds and mix with the rémoulade sauce until well coated.

4. Arrange a bed of frisée lettuce on a serving platter. Drizzle with olive oil and place the sausage mixture on top.

5. Chill for at least 1 hour before serving to allow flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Best served chilled; no reheating necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.