Baked Pâté roll

Spread honey & mustard vinaigrette onto the roll.
Place raw vegetables and/or fruit on top, as you wish, and then a slice of Baked Pâté... and you’re ready to tuck in.

Tip: Also delicious with confit (e.g. mango-ginger) or with mustard on its own.

Baked Pâté Cubes with Onion Jam on a Crouton

Cut the rye bread or other dark bread into squares.
Put a cube of Baked Pâté between two pieces of bread.

Place a ruccola leaf and a little ball of mozzarella (or any other cheese you prefer) on top. Fix securely with a cocktail stick.

Cut up a little sun-dried tomato with which to decorate the ball of cheese.
 

Tip: Delicious with onion jam!

100% CHICKEN Baked Chicken Pâté in puff pastry with confit

Coat the puff pastry in the middle with a layer of confit of your choice, and lay slices of 100% CHICKEN Baked Chicken Pâté on top.
Fold over the puff pastry and firmly pinch the sides closed. Use a sharp knife to score the pastry at 2-cm intervals. Brush the puff pastry with egg yolk so as to give it a nice golden-yellow colour.

Put the puff pastry in the oven for approximately 25 minutes. Cut neatly along the scored lines and your appetizer is ready. You can have an extra little pot of confit on the side for dipping.
This snack can be served hot or cold.

Tip: Delicious with mango confit with ginger.

100% CHICKEN Baked Chicken Pâté roll

Take a slice of rye bread, spread a layer of tomato tapenade onto it and arrange a few thin slices of Baked Chicken Pâté on top.
Repeat the procedure to make a second layer, and finish off with a cherry tomato and a cocktail stick.

Tip: Cut the bread into small squares.
Ideal as a bite-sized hors d’oeuvre.

100% CHICKEN Poultry Pâté with Pepper served with herb cheese

Place a little herb cheese on a small plate and stick a piece of puff pastry or nut bread into it.
Liberally adorn the cheese with little strips of Poultry Pâté with Pepper.
Arrange some sun-dried tomatoes around the edges.

Tip: Delicious with a little balsamic syrup.

Bread roll with 100% CHICKEN Poultry Pâté with Pepper

Spread some honey-mustard mayonnaise or vinaigrette onto the roll.
Then fill with raw vegetables and/or fruit, as you wish, and a slice of Poultry Pâté with Pepper, and you’re ready to tuck in...

Tip: also delicious with herb cheese, confit or mustard.

Scrapple with Smoked Bacon and Scampi

Cut a cube of scrapple and wrap smoked bacon around it.

Sprinkle the scampi with a little cayenne pepper and affix it securely onto the scrapple using a cocktail stick.
Bake in the oven for approximately 10 minutes at 180°C.

Serve the appetizer warm.

Scrapple with Apple Slices on a bed of Puff Pastry

Lightly grease the cocotte and cover it with puff pastry. Prick the pastry mixture a few times with a fork and coat with egg yolk.

Put the cocotte in the oven at 220°C and bake until the pastry has turned golden yellow.

Take the cocotte out of the oven. In the meantime fry the Scrapple with apple slices until crunchy and arrange this over the cocotte.

Tip: Also delicious with raisins and apple.

Scrapple with Red Cabbage

Take a round removable-bottomed tin and arrange a layer of savoy cabbage purée on the bottom.

Place a layer of red cabbage on top of this. Fry the Scrapple to turn it into a pulp again and spread this evenly over the red cabbage.

You can then decorate the Scrapple with little pieces of fried apple.

This dish can also be made as a one-pan meal. In this case you are advised to use an ovenproof bowl.

You can also prepare the dish in advance. In that case, bake for approximately 15 minutes in a pre-heated oven at 180°C.

Potato Soup with Blood Sausage

Cut the whites of two leeks into slices and fry for two minutes in a stewing-pot with a little oil. Add 500g of peeled potatoes cut into little cubes and 30g of chervil sprigs. Keep a few sprigs of chervil for decoration!

Pour approx. 1 litre of hot water over this and add 2 teaspoons of poultry stock, a bay leaf and pepper to taste.

Bring to the boil and leave to simmer for 20 minutes. Mix everything and add 30cl of milk, season to taste and keep hot. Before serving, cut two blood sausages into thick slices. Heat some olive oil in a pan. Put the slices in the pan and quick-fry them, turning them once. Pour the soup into dishes, and decorate with the slices of blood sausage and chervil sprigs.

Blood Sausage in a little glass dish

Start with the sauce. Melt a little pat of butter in a pan and fry 50g of skinless blood sausage in slices. Put the slices in a small food processor or blender and purée them with a couple of tablespoonfuls of water until you have a smooth, thick mixture. Boil or steam 140g of potatoes until cooked. Strain and mash them, and stir in 20ml of milk and 10g of butter. Season with salt.
Melt a little pat of butter in a pan and fry 50g of savoy cabbage seasoned with salt and pepper for a minute. Fry 50g of blood sausage cubes for a couple of minutes. Remove from the heat.
Spread the sauce over the bottom of four small dishes (diameter approx. 5 cm). Put a layer of blood-sausage cubes over the sauce and then a layer of purée. Finish off with the savoy cabbage and serve immediately. You can also make these appetizers in advance, in which case you place the savoy cabbage on top of the blood sausage and finish off with the purée. Leave to cool to room temperature, and then bake in a preheated oven at 180°C for 15 minutes.

Blood Sausage Bonbon

Preheat the oven to 180°C.
Peel 2 apples, cut them into little chunks and cook them with a couple of spoonfuls of water and half a teaspoonful of chopped sage leaves until done. Leave to cool. Take around 5 cm of blood sausage and cut each slice of blood sausage in two.
Take 4 sheets of filo pastry and cut them into strips of 9 cm by 16 cm. Brush a strip of filo pastry with one tablespoonful of melted butter. Place a second strip on top. Put a slice of blood sausage in the middle and place a teaspoonful of apple on top. Fold the pastry lengthwise over the blood sausage and twist both sides closed like the wrapper of a sweet. Brush the top of the “bonbon” with butter. Put the bonbons on a baking tray covered with baking paper, and bake until golden brown.
Take out of the oven and serve hot, warm or at room temperature.

White Sausage and Goat’s Cheese Appetizer

Cut 2 white sausages lengthways in two. Smear the cut sides liberally with 150g of goat’s cheese and join them together again.

Wrap 10 to 15 rashers of smoked or salted bacon around the white sausages.
Make sure the rashers remain firmly in place so that the cheese is kept neatly between the pieces of sausage.

As soon as the cheese starts to melt, remove the white sausages from the heat.
Cut them into slices of around 2 cm and put them onto a little stick.

Tortilla with White Sausage

Thoroughly wash 600g of potatoes and cut into chunky slices. Boil them in salted water until cooked, and strain. Heat the oven to 160°C.·Cut 3 white sausages into slices and fry in butter until nice and brown. Set them aside.
Melt some more butter and add the potato slices. Whisk 6 eggs and season with pepper and salt.
Pour over the potatoes and put the pan in the oven.
After 15 minutes arrange the slices of white sausage onto the tortilla; then heat for a further 10 minutes.
Add 1 tomato cut into pieces and chives by way of a finishing touch to the tortilla.

You can enjoy this dish hot, lukewarm or cold.

Blood Sausage with Gingerbread

Take a slice of gingerbread and divide it into 8 equal pieces.
Cut 8 little pieces of blood sausage of approx. 1.5 cm and quickly refry them.

Peel an apple and cut it into little chunks. You can also fry up the apple with the sausage, if you so wish.

Set the apple and the blood sausage onto the gingerbread, and you’ve got a delicious little snack.

100% Chicken Plain Chicken Meatloaf roll

Take a small bread roll and spread plenty of egg salad onto it. Add a piece of Plain Chicken Meatloaf and top off with a cherry tomato as a finishing touch.
You can also put a few capers under the egg salad.

Simply delicious!