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Published by
Dalisa

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Chorizo Sausage Cannelloni with Savory Cream Sauce

  • Baking — 75 minutes

  • Preparation — 30 minutes

  • Servings — 4

Ingredients

Cream Sauce

  • 2 tbsp

    of butter
  • 1 tbsp

    of vegetable oil
  • 1

    small onion, chopped
  • 2

    garlic cloves, minced
  • 3 tbsp

    of flour
  • 200 ml

    of dry white wine
  • 1 litre

    of cooking cream 35%
  • 100 g

    of Parmesan rind
  • 1 bunch

    of fresh savory

  • Salt

Court Bouillon

  • 6

    Dalisa Chorizo sausages
  • 1

    medium carrot
  • 1

    small onion
  • 2

    celery stalks
  • 2

    garlic cloves
  • 1 tbsp

    of whole peppercorns
  • 1

    bay leaf

Cannellonis

  • 1/2 cup

    of breadcrumbs
  • 1/4 cup

    of roasted red bell pepper, finely diced
  • 1/3 cup

    of bocconcini pearls
  • 1

    stalk of savory, chopped

  • Salt and pepper

  • Store-bought lasagna (fresh or dry)

  • Grated Parmesan

Preparation

Cream Sauce

  1. In a saucepan, melt the butter and oil. Add the onion and cook until it becomes translucent. Add the garlic and cook for 1 minute.
  2. Add the flour and mix. Add the white wine, mix and cook for 5 minutes over medium heat so that the alcohol evaporates.
  3. Add the cream 1 cup at a time, mixing well. Bring to a simmer, add the Parmesan and savory. Reduce the heat to a minimum and cook for 1 hour. The sauce should not boil. Salt to taste.

Court Bouillon

  1. Roughly chop the vegetables. Place all the court bouillon ingredients in a large saucepan except the sausages. Fill with cold water. Bring to a boil.
  2. Reduce the heat and add the Chorizo ​​sausages. Simmer for about 10 to 15 minutes or until the sausages are cooked.
  3. Immerse the sausages in ice water to cool them quickly. Remove the membrane and excess fat.

Cannellonis

  1. In a food processor, mix the cooked sausages, egg, breadcrumbs, savory, salt and pepper until a smooth filling is obtained.
  2. In a large bowl, combine the stuffing, grilled peppers and bocconcini pearls. Mix with your hands.
  3. Precook the lasagna according to the method prescribed on the package.
  4. Spread the cooked pasta on a work surface. Top each dough with 3 tbsp of stuffing. Roll the pasta to form the cannelloni.
  5. In a non-stick skillet, put 1 cup of cream sauce. Add 4 to 6 cannelloni and cover them with a little more sauce. Bring to a boil. Add the Parmesan cheese in the desired quantity.
  6. Bake at 375°F for about 10 minutes. Finish cooking on broil to brown.
  7. Enjoy with Parmesan shavings and fresh savory heads.

Thank you to Groupe Restos Dix30 for their collaboration in this recipe!

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