Cauliflower sausage ragout

Name: Cauliflower sausage ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 7-10 Tbsp salt, white pepper; 2 small onions; 2-3 Vienna sausage; 150 g Meatloaf; 20 g butter/margarine; 30 g Flour; 1/2 l Milk; 7-10 Tbsp Sweet peppers; 150 g frozen peas; 1 pack of Mashed Potatoes; 2 TABLESPOONS chopped parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
7-10 Tbsp salt, white pepper
2 small onions
2-3 Vienna sausage
150 g Meatloaf
20 g butter/margarine
30 g Flour
1/2 l Milk
7-10 Tbsp Sweet peppers
150 g frozen peas
1 pack of Mashed Potatoes
2 TABLESPOONS chopped parsley

Directions

1
Clean and wash the cauliflower, divide into florets and cook in 3/8 l salted water for about 10 minutes
2
Peel onions and cut them into rings. Slice the sausage and cut the meat loaf into cubes. Drain the cauliflower and collect the vegetable water
3
Heat the fat. Fry onions, sausage and meat loaf in it. Sprinkle with flour and sweat. Stir in vegetable water and 1/4 l milk, bring to the boil and simmer for about 5 minutes. Season with paprika. Add the cauliflower
4
Bring 1/2 l salted water to the boil. Add peas and cook for about 2 minutes. Remove the pot from the heat, add 1/4 l milk and stir in the purée. Stir again after 1 minute. Arrange everything and sprinkle with parsley
5
Drink: cold beer or juice spritzer