Creamy vol-au-vents with sausage meat

Creamy vol-au-vents with sausage meat

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 630 kcal
, Fat: 53 g
, Carbohydrate: 24 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To cook the flour

2 tbsp butter
2 tbsp white flour


2 ½ dl milk
2 dl cream
½ dl white wine
1 pinch nutmeg
salt and pepper to taste

Sausage meat

1 litre vegetable bouillon
3 tbsp white wine
1 tsp salt
200 g veal sausage meat

To serve

4 vol-au-vents
3 tbsp cream, beaten until light and fluffy
1 bunch chives, finely chopped
100 g mushrooms, sliced, fried
1 tbsp parsley, finely chopped
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How it's done

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To cook the flour

Heat the butter in a pan. Add the flour and cook over a medium heat, stirring with a whisk. The flour must not take on any colour. Remove the pan from the heat.


Pour the milk, cream and wine into the flour in one go, bring to the boil while stirring. Reduce the heat, simmer over a low heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy, season.

Sausage meat

Bring the stock, wine and salt to the boil. Transfer the sausage meat to a piping bag without a nozzle, carefully squeeze out the meat and cut off into little balls using a knife, allow the balls to slide straight into the simmering liquid, cook for approx. 5 mins. Remove with a slotted spoon, drain.

To serve

Bake the vol-au-vents according to the packet instructions, keep warm. Just before serving, mix the meat balls, cream and chives with the sauce, heat through gently. Fill the vol-au-vents with the meat sauce and mushrooms, garnish with parsley.

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