Saucisses de Francfort et de Strasbourg (Frankfurt and Strasbourg Sausages)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Frankfurt or Strasbourg sausages
- Horseradish
- Potato purée (for the plain service)
- Choucroute
Instructions
- Poach the sausages in boiling water, covered, for 10 minutes; do not cook them longer, as longer cooking only costs them quality.
- Serve them plain, with grated horseradish and a potato purée separately; or, as is usual, with a braised Choucroute.