Endive fondue with smoked sausages is a comforting dish perfect for winter evenings. Endives, often shunned for their slight bitterness, are revealed here in a new light, softened by cooking and enhanced by the smoky taste of the sausages. This gratin, generously garnished with grated Gruyère and topped with crème fraîche, promises an explosion of flavors in every bite. It is a recipe that combines simplicity and indulgence, ideal for a friendly dinner with friends or family.
Endives, also known as chicons, are leafy vegetables from the chicory family. Their subtle, slightly bitter taste pairs perfectly with the creamy richness of Gruyere cheese and the intense flavor of smoked sausages. In addition to being delicious, endives are rich in fiber and vitamins, making them a healthy choice for a balanced diet. Preparing them as a gratin is a tasty way to incorporate them into your daily meals.
The addition of smoked sausages brings an extra dimension to this dish. The smokiness of the sausages contrasts pleasantly with the sweetness of the endives and the melting texture of the Gruyère, creating a harmony of flavors that will seduce even the most demanding palates. The sausages, browned in the pan before being added to the gratin, develop a slightly crispy texture that adds character to the dish.
Preparing this endive fondue with smoked sausages is child’s play. With few ingredients and a simple cooking method, this dish only requires 15 minutes of preparation before being put in the oven. It’s a perfect solution for evenings when you want to serve a delicious meal without spending hours in the kitchen. In just under 45 minutes, you will have a golden brown gratin, ready to delight your guests.
Ingredients :
- 4 endives : cut into thin strips
- 4 smoked sausages : browned in a pan, cut into slices
- 200 g grated Gruyère : for a melting and tasty layer
- 20 cl of crème fraîche : for creaminess
- Seasoning : salt, pepper, nutmeg
Instructions :
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