On International Meatless Day, here's proof that you no longer have to choose between wanting to cut down on your meat intake and a grilled sausage. Grégoire Kalt and Thomas Dufour make a perfect demonstration of it with this merguez recipe which looks like a sausage… without the bait . A texture and a taste to be mistaken.
Dip the bread in the warm liquid cream .
Grate the celeriac , potatoes and carrots .
Cut the peppers into very small cubes or chop them in a food processor.
In a saucepan, cook the carrots for about 35 minutes, the celeriac , the potatoes and the peppers over low heat with 20 g of butter and 2 tablespoons of water until the vegetation water has completely evaporated. .
In a food processor, mix the bread and cream , the tomato paste and the spices . Add the eggs , then the cooked vegetables and the cilantro .
Place the stuffing in the refrigerator for 1 hour.
Spread 40 cm of cling film on a work surface, place 2 tablespoons of stuffing in the middle and roll the edge of the film on top to obtain a very compact and airless sausage.
Close with a knot at each end. Repeat until you finish the stuffing .
Steam for 20 minutes. Drain and let cool in the film.
Heat in a pan with 30 g of butter , adding a crushed garlic clove , a sprig of thyme and a sprig of rosemary . Serve with a green salad and mashed potatoes with olive oil.
What if we ate less meat? by Thomas Dufour and Grégoire Kalt at Éditions Marabout, € 19.90.