Pounti auvergnat

Name: Pounti auvergnat
Total time: 90 min
Yield: Serves 6
Cuisine: Auvergne
Ingredients: 250 g (9 oz) sausage meat; 250 g (9 oz) smoked bacon, diced; 1 large handful Swiss chard (300 g / 11 oz); 1 onion; 100 g (3½ oz) pitted prunes; 3 eggs; 300 ml (1¼ cups) milk; 150 g (1¼ cups) flour; 1 teaspoon baking powder; 1 bunch of flat-leaf parsley; Salt, pepper, nutmeg

Auvergne pork, chard and prune loaf

⏱ 90 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

250 g (9 oz)sausage meat
250 g (9 oz)smoked bacon, diced
1large handful Swiss chard300 g (11 oz)
1onion
100 g (3½ oz)pitted prunes
3eggs
300 ml (1¼ cups)milk
150 g (5 oz)flour
1 teaspoonbaking powder
1bunch of flat-leaf parsley
Saltpepper, nutmeg

250 g (9 oz) sausage meat
250 g (9 oz) smoked bacon, diced
1 large handful Swiss chard 300 g (11 oz)
1 onion
100 g (3½ oz) pitted prunes
3 eggs
300 ml (1¼ cups) milk
150 g (5 oz) flour
1 teaspoon baking powder
1 bunch of flat-leaf parsley
Salt pepper, nutmeg

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Soak the prunes in warm water for 15 minutes.
Roughly chop the chard leaves (without the stalks), the onion and the parsley.
Mix the sausage meat, bacon, chard, onion and parsley.
Beat the eggs and milk, then whisk in the flour and baking powder.
Season with salt, pepper and nutmeg.
Fold this batter into the meat and vegetable mixture.
Pour half into a buttered terrine, scatter with the drained prunes and cover with the rest.
Bake for 1 hour at 180°C (350°F).
Serve hot or warm in thick slices.