Creamy vol-au-vents with sausage meat

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 630 Kcal, 14g Protein, 24g Carbohydrates, 53g Fat


  • To cook the flour
  • 2 tbsp butter
  • 2 tbsp white flour
  • Sauce
  • 0.5 dl white wine
  • 2 dl cream
  • 2.5 dl milk
  • 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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  • 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.
  • Sauce

    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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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