Bigne ' the sausage with cheese sauce

03693 BIGNE ' the SAUSAGE with CHEESE SAUCE INGREDIENTS for 4 PEOPLE 20 cream puffs ready medium-sized 150 g sausage, 250 g cheese, 3 tablespoons butter, 3 tablespoons dry marsala wine, pepper, salt.

For the sauce: 80 g grated Parmesan cheese, 50 g butter, 3 tablespoons milk, 1 egg yolk, pink pepper beans 1 tablespoon, sprinkling pepper.

Preparation and cooking time: 45 minutes.

Difficulty: easy.

PROCEDURE remove the skin from the sausage, mash the pulp with a fork.

In a saucepan melt 1 tablespoon of butter, season 2? the sausage meat.

Squirt with the marsala, take 2 evaporate? stirring with a fork.

Grease a baking pan with the bottom edge with 2 tablespoons butter.

Cut the bottom of cream puffs with a serrated knife.

Fill with prepared stuffing, close each doughnut with the bottom removed.

Place the stuffed cream puffs in the ovenproof dish forming a pyramid.

Make the sauce: heat the oven to 220°, bring to a boil a pot of water.

Melt the butter over sweet in a pan.

Pour the grain into a bowl of heat-resistant glass or metal.

Add the milk and melted butter.

Season with pepper, stir.

Place the bowl over the saucepan of boiling water.

Let the cheese melt without ceasing to stir.

Add egg yolks one at a time, stirring constantly and continue for 3 minutes until the sauce becomes smooth.

Pour the sauce over profiteroles.

Sprinkle on the surface the Red peppercorns.

Place the baking dish in the oven and make au gratin sauce 15 minutes.

Serve immediately.