Intro

A thin, light and crispy dough, topped with potatoes, crème fraîche, spring onions and thin slices of genuine Vaud sausage.

The succulent cabbage sausage from Vaud, “Saucisse aux choux vaudoise”, has an intriguing history. When the emperor Charlemagne summoned a gathering at Orbe in Vaud in AD 879, locals soon ran out of meat with which to feed the royal retinue. Butchers had the ingenious idea of bulking out their pork sausages with chopped cabbage – and a delicacy was born.

Recipe

2 pizza bases (28 cm Ø)
on a floured board, flatten pizza dough to make 2 oval bases approx. 3 mm thick, transfer to 2 baking sheets lined with baking parchment.

Partner

Ingredients

Key Value List
180 g crème fraîche
1
4 teaspoon salt, a little pepper
mix together, spread over bases, leaving a margin approx. 1 cm wide
300 g waxy potatoes
thinly sliced, using mandolin arrange on base
1 cabbage sausage (ca. 300 g)
cut open, scrape filling out with a spoon, break up and scatter over potatoes
2 spring onions
chop white part finely, scatter over base. Slice green part finely and reserve for garnish
0,25 teaspoon salt, a little pepper
seasonm
Bake: approx. 15 minutes in oven preheated to 220 °C (convection oven). Remove from oven and garnish.

47 g fat, 21 g protein, 74 g carbohydrate

Preparation Time

35 min

Servings

2

Calories

803 kcal