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Truffle Flavoured Oils and Vinegars

Condiments and Truffle-Flavoured preparations

Artichoke Puree with Black Truffle

Avocados Stuffed with Truffled Seafood

“Epeautre” Wheat Risotto with Truffenade

Cheese Platter with Truffled Sweets

Chicken Breasts with Morels and Truffle Juice

Foie Gras with Truffled Jelly

Fresh Pasta Bathed in Truffenade

Guacamole with Truffles

Leg of Lamb with Truffled Ragout

Rabasse Celeriac Remoulade

Rabbit in Mustard Sauce with Truffles

Rack of Lamb with Truffled Mustard

Risotto with Truffenade and Asparagus Tips

Rolled Omelet with Truffenade

Salmon, Blinis and Truffle

Sauteed Langoustines with Truffle & Broomflower jelly

Steamed White Asparagus with Truffled Vinaigrette

Truffenade Aperitif Cake

truffled Filet Mignon in Crust

Veau facon Strogonoff à la Truffe

White Sausage with Truffenade

Wrapped Foie Gras with Truffenade

Wrapped Mozzarella with Truffenade

Truffles Sauces

Honey and Truffle Chutneys

Professional ingredients

Black Truffle Oils and Vinegars

Condiments and Truffle-Flavoured preparations:
White Sausage with Truffenade

Serves 4

Truffières de Rabasse Ingredients

Truffenade with Olives (11% of Truffles)

Other ingredient :

Black or Green Truffenade cooked by Truffieres de Rabasse

4 white sausages or 12 mini sausages
Seasalt & Pepper
Green Salad, Mache ou Roquette

The recipe

1 Cut the sausages lengthwise, like a baguette sandwich. Salt a little bit the inside.

2 Spread on a thin layer of Truffenade Close the sausages up, holding together with a toothpick.

3 Cook in a sauté pan in a bit of oil. they must become golden. Serve hot on a bed of salad enhanced with a drop of Olive oil.