🌭 Longeole

Name: Longeole
Total time: 150 min
Yield: 4
Cuisine: Switzerland · Geneva
Ingredients: 1 longeole sausage (about 600 g); 1 small white cabbage, cut into wedges; 800 g waxy potatoes, peeled; 1 onion, studded with 2 cloves; 1 bay leaf; 1 tsp fennel seeds; Salt, pepper, mustard to serve

Origin: Switzerland · Geneva

682kcal

per serving · 350 g

195kcal

per 100 g

42 gProtein12 g / 100 g

42 gFat12 g / 100 g

28 gCarbs8 g / 100 g

Longeole is a Geneva speciality: a thick, coarse pork sausage seasoned generously with fennel seeds, which give it a sweet aniseed aroma. It is poached slowly for a couple of hours and served sliced with boiled potatoes and cabbage cooked in the same pot. The meat is tender and fatty, and the vegetables take on its flavour, making it a hearty winter meal.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein12 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: pork sausage

Not veganbecause of: pork sausage

Contains porkbecause of: pork sausage

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

pork sausagefennel seedscabbagepotato

Recipe

4 servings150 min

Ingredients

1 longeole sausage (about 600 g)
1 small white cabbage, cut into wedges
800 g waxy potatoes, peeled
1 onion, studded with 2 cloves
1 bay leaf
1 tsp fennel seeds
Salt, pepper, mustard to serve

Method

Prick the sausage a few times and place it in a large pot of cold water with the onion, bay leaf and fennel seeds.
Bring slowly to a gentle simmer and poach for about 2 hours without boiling.
Add the cabbage wedges for the last 30 minutes and the potatoes for the last 25 minutes.
Lift out the sausage, slice it thickly and serve with the cabbage, potatoes and mustard.

How to make it lighter

The sausage is the richest part: a few slices with extra cabbage and potatoes keeps the plate lighter.
Skim the fat off the cooking liquid before serving the vegetables.
Serve with mustard rather than creamy sauces.

History

Longeole is a traditional sausage of the Geneva countryside and is protected in Switzerland as an IGP product. It is mostly eaten in autumn and winter, often as the main dish of family meals and local festivals in the Geneva region.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →