for 2 person

Savoury

150 g	rye bread, cut into cubes
1 ½ dl	milk
25 g	butter
200 g	Swiss chard, cut into strips
150 g	leek halved, cut into strips
½ bunch	parsley, finely chopped
¼ tsp	salt
1	egg, beaten
100 g	Graubünden mountain cheese, grated
75 g	butter, soft

To bake

100 g

Salsiz sausages

How it's done

Savoury

Soften the bread in the milk for about 30 mins. Melt the butter in a pan, sauté the vegetables and parsley for approx. 5 mins. over a medium heat, salt and set aside. Strain the softened bread, gently squeeze out and combine with the vegetables, along with the egg, cheese and butter. Transfer the mixture to the prepared tin.

Bake for approx. 50 mins. in the centre of an oven preheated to 200°C. Place a few slices of the Salsiz in the gratin and serve the remainder alongside.

To bake

Approx. 50 mins. in the centre of an oven preheated to 200°C. Place a few slices of the Salsiz in the gratin and serve the remainder alongside.

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