Summary

Ingredients

• 120 cm intestines (pig intestines) are available from butchers
• 5 egg (s)
• 300 g cream
• 100 g suar
• 3 tablespoon rum, whiskey or liqueur, to taste
• 1 liter red grits
• 500 g vanilla sauce
• 4 sheets puff pastry (TK)
• 1 vanilla pod, scraped pulp

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Instructions

1. For the sausage parfait, beat the 4 egg yolks with sugar and vanilla pulp for about 10 minutes until the mixture becomes creamy. Then stir in the whiskey or liqueur. Whip the cream until stiff and fold in.
2. Rinse and water the sausage casing well and fill the mass with a piping bag into the casing. Twist off 15 to 20 cm long sausages and freeze overnight.
3. For the fries, brush the puff pastry with the egg and sprinkle with sugar, cut into strips about 1 cm thick and bake at 200 ° C for about 10 minutes.
4. Peel the parfait out of the intestine.
5. Heat the grits and pour over the parfait sausage. Put the vanilla sauce on the puff pastry sticks as majo.