Bring the Vaudois saucisson to a boil, covered with water, and simmer or precook for twenty minutes before reaching boiling point. Take out, rinse under cold water and remove the skin.
Detach eight large savoy leaves and blanch in boiling hot salted water for about three minutes. If the heads are very dense and it is difficult to remove the leaves, put the heads in boiling water for a short time at the beginning and the leaves will come off easily. Drain the leaves well and flatten or possibly remove the lower, thick stalk part with a knife blade.
Wrap each saucisson as full as possible in four savoy cabbage leaves each.
Remove the coarse stem from the remaining savoy cabbage and cut the vegetable into narrow strips.
Remove the skin from the onion and chop finely. Sauté in the warm butter.
Add the strips of savoy cabbage and sauté briefly. Extinguish with the chicken broth. Put the wrapped saucisson on the vegetables. In the meantime, steam everything on a low fire with the lid closed for twenty minutes.
Next, add the cream of the sauce. Season the vegetables with salt, pepper and nutmeg and make another ten minutes in the open frying pan. Bring to the table immediately very hot.
Tip:
The dish will be a bit rougher if you use white cabbage instead of savoy cabbage. If you wish, you can crisp a handful of thinly sliced bacon strips before steaming the vegetables and then braise them as well.
Our tip: Use bacon with a
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