Chili sausage with cheese sauce and chips

Name: Chili sausage with cheese sauce and chips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg beetroot; 4 TABLESPOONS Oil; 2 TEASPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Fried sausages (à approx. 90 g); 1/4 collar Chives; 2 small chilies; 200 g Cheddar cheese; 20 g Butter or margarine; 1 TABLESPOON Flour; 200 g Whipped cream; 1 TEASPOON sweet mustard

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg beetroot
4 TABLESPOONS Oil
2 TEASPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Fried sausages (à approx. 90 g)
1/4 collar Chives
2 small chilies
200 g Cheddar cheese
20 g Butter or margarine
1 TABLESPOON Flour
200 g Whipped cream
1 TEASPOON sweet mustard

Directions

1
Peel the beetroot and slice it into thin slices with a vegetable slicer. Marinate beetroot slices with 2 tablespoons of oil and vinegar. Season with salt and pepper. Place slices side by side on 3 baking trays lined with baking paper.
2
Dry in the preheated oven (fan-assisted oven: 150° C) for 30-45 minutes. Turn 1-2 times.
3
Heat 2 tablespoons of oil in a frying pan. Fry the sausages for about 10 minutes while turning. Remove and keep warm.
4
Wash the chives, shake dry and cut into rings. Wash chillies, drain, cut into rings and remove seeds. Grate cheese roughly. Melt the fat in a small pot.
5
Add the flour and stir until the roux becomes light. Add cream slowly while stirring continuously. Stir in mustard and cheese. Continue stirring at low heat until the cheese has melted.
6
Cut the sausages into slices. Divide chips and sausage into four plates. Pour cheese sauce over sausage. Garnish with chives and chilli.