The French touch with sausages is amply demonstrated in this rustic Saucisses a la Puree de Celeri Rave.
250 ml (8 fl oz) 1 cup Water
Salt and pepper to taste
1/2 tsp Dried marjoram
1/2 tsp Grated lemon rind
1/2 kg (1 lb) Potatoes, chopped
1/2 kg (1 lb) Celeriac, sliced
1 Onion, chopped
4-8 Sausages
50 ml (2 fl oz) 1/4 cup Hot milk
Cheddar or Gruyere
75 g (3 oz) 3/4 CUP cheese, grated
Salt and pepper to taste
1/2 tsp Dried marjoram
1/2 tsp Grated lemon rind
1/2 kg (1 lb) Potatoes, chopped
1/2 kg (1 lb) Celeriac, sliced
1 Onion, chopped
4-8 Sausages
50 ml (2 fl oz) 1/4 cup Hot milk
Cheddar or Gruyere
75 g (3 oz) 3/4 CUP cheese, grated
method
1. Put the water, seasoning, marjoram and lemon rind into a saucepan and bring to the boil. Add the potatoes, celeriac and onion and reduce the heat to low. Simmer for 20 to 25 minutes, or until the vegetables are cooked through and tender.
2. Preheat the grill (broiler) to moderate. Arrange the sausages in the lined rack of the grill (broiler) pan and grill (broil) for 6 to 10 minutes, or until they are cooked through.
3. Drain the vegetables, then puree them in a blender, or rub them through a strainer into a bowl, using the back of a wooden spoon. Stir the hot milk and cheese into the vegetable mixture and beat well until the cheese has melted and the ingredients are thoroughly blended.
4. Spoon the mixture into a warmed serving dish and top with the sausages. Serve at once.
2. Preheat the grill (broiler) to moderate. Arrange the sausages in the lined rack of the grill (broiler) pan and grill (broil) for 6 to 10 minutes, or until they are cooked through.
3. Drain the vegetables, then puree them in a blender, or rub them through a strainer into a bowl, using the back of a wooden spoon. Stir the hot milk and cheese into the vegetable mixture and beat well until the cheese has melted and the ingredients are thoroughly blended.
4. Spoon the mixture into a warmed serving dish and top with the sausages. Serve at once.
serving amount
2 - 4 servings
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