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
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
- 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.
- 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.