Preparation

• Sweat the onion cut into julienne strips over low heat in a little oil until it becomes translucent, approximately 10 minutes.
• Remove the skin from the sausage and cut it into small cubes of about 1 cm.
• Add the blood sausage cut into small cubes and sauté it over medium heat for about 5 minutes.
• Midway through the sautéing, add a small glass of Port wine and allow the alcohol to evaporate completely, for about 3-4 minutes.
• Place cling film at the bottom of a plum-cake mold so that it overhangs one of the sides of the mold, thus making it easier to unmold afterward.
• Pour the onion and sausage mixture into the mold, spread it evenly and press down with a spatula to achieve a flat surface.
• Cover it with the remaining plastic wrap and let it cool slightly until it reaches room temperature, about 20-30 minutes.
• Once cool, place it in the refrigerator until the next day or for a minimum of 4 hours to allow it to set.
• The next day, clean some cabbage leaves and carefully remove the central vein.
• Blanch the cabbage leaves for 5 minutes in salted boiling water, then transfer them to a bowl of cold water to stop the cooking.
• Drain the cabbage leaves and set them aside.
• Peel and slice the potatoes into thin slices, about 2-3 mm thick.
• Remove the mold from the refrigerator and take out the onion and sausage bar as a whole (taking care not to break it). Keep it cool.
• Now pour a drizzle of cream into the bottom of the mold, covering the entire base.
• Place a thin layer of sliced potatoes, slightly overlapping to ensure full coverage.
• Sprinkle a pinch of salt and a bit of ground black pepper over the top.
• Evenly sprinkle a little grated cheese over the layer of potatoes.
• Repeat steps 14, 15, 16, and 17, ensuring the layers are well defined.
• Repeat steps 14, 15, 16, and 17, following the same procedure.
• Now add 2 layers of blanched cabbage leaves, ensuring they are well spread out.
• Repeat only steps 14, 16, and 17 (without the potato slices) over the cabbage leaves.
• Repeat only steps 14, 16, and 17 (without the potato slices), creating a lighter layer.
• Finally, place the onion and sausage log on top and repeat the sequence of steps 14, 15, 16, and 17.
• Place the mold in the preheated oven at 180ºC for 50 to 60 minutes, until the mixture is well set and the cheese is gratinated.
• If the grated cheese on the top layer is browning too much, cover it with aluminum foil to prevent burning.