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4th Day of Christmas – 4 Pork Sausages from Valbella Gourmet Foods

On the 4th day of Christmas I will treat myself to four leek & cabbage pork sausages from Valbella Gourmet Foods!

Valbella Gourmet Foods was established in 1978 by Walter and Leonie von Rotz in Canmore. What began as a small 1,000 sq.ft. plant has progressed over the last 30 years into a 25,000 sq.ft. production plant. Their European style sausages, ham and air dried meats stand out thanks Valebella’s commitment to excellence paired with its European tradition. Having sampled a wide selection of their sausages, cured meats and treats during Christmas in November at the Jasper Park Lodge, I can vouch that their products are incredible. 

In Edmonton you can easily pick up their products at Sunterra Market or at Acme Meat Market (where I picked up my sausages). For a European-inspired meal using the sausages I picked up try the recipe for Sausage & Leek Hash below.

Sausage & Leek Hash

Ingredients:

1 tsp canola oil

4 Valbella leek & cabbage sausages

4 potatoes, cooked and sliced

1 cup cooked, sliced leeks

1 tsp creamed horseradish

1/3 cup sharp cheddar, grated

Directions:

1. Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes on low/medium heat until well browned. Remove the sausages, then slice them on the diagonal and set aside.
2. Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season with salt and pepper and stir to combine.