Meat sausage ragout

Name: Meat sausage ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 kg floury cooking potatoes (e.g. Afra); 7-10 Tbsp Salt; 250 g Garlic meat sausage; 2 small onions; 1 TEASPOON Gyros spice salt; 3 TABLESPOONS Olive oil; 400 ml Milk; 3 TABLESPOONS Butter or margarine; 7-10 Tbsp grated nutmeg; 1 (approx. 500 g) Head pointed cabbage; 1 red pepper; 7-10 Tbsp white pepper; 1 TABLESPOON Flour; 1 TEASPOON Instant vegetable stock; 1 Egg yolk (size M); 250 g Cucumber; 1 Garlic clove; 1/2 bunch Parsley; 500 g Whole milk yoghurt

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 kg floury cooking potatoes (e.g. Afra)
7-10 Tbsp Salt
250 g Garlic meat sausage
2 small onions
1 TEASPOON Gyros spice salt
3 TABLESPOONS Olive oil
400 ml Milk
3 TABLESPOONS Butter or margarine
7-10 Tbsp grated nutmeg
1 (approx. 500 g) Head pointed cabbage
1 red pepper
7-10 Tbsp white pepper
1 TABLESPOON Flour
1 TEASPOON Instant vegetable stock
1 Egg yolk (size M)
250 g Cucumber
1 Garlic clove
1/2 bunch Parsley
500 g Whole milk yoghurt

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. In the meantime, peel the sausage and cut into thin slices. Peel onions and cut into thin slices. Mix gyros spice with 2 tablespoons of oil. Mix sausage, onions and gyros oil and put aside. Heat 250 ml milk and 2 tablespoons of fat. Drain the potatoes and let them evaporate briefly.
2
Add milk and fat mixture and mash everything to a puree. Season to taste with salt and nutmeg. Halve the pointed cabbage, clean, wash and cut into fine strips. Clean, wash and dice the peppers. Heat 1 tablespoon of oil in a large pan. Sauté the pointed cabbage in it. Add paprika and braise covered for about 5 minutes. Season with salt, pepper and nutmeg. Melt 1 tablespoon of fat in a saucepan. Sprinkle flour over it and sweat while stirring. Add 250 ml water and 150 ml milk while stirring. Bring to the boil, stir in broth and simmer for 5 minutes. Grease casserole dish. Pour puree onto the rim. Mix the pointed cabbage vegetables with the sausage and distribute in the dish. Season the sauce with salt and pepper and pour over the sausage ragout.
3
Sprinkle flour over it and sweat while stirring. Add 250 ml water and 150 ml milk while stirring. Bring to the boil, stir in broth and simmer for 5 minutes. Grease casserole dish. Pour puree onto the rim. Mix the pointed cabbage vegetables with the sausage and distribute in the dish. Season the sauce with salt and pepper and pour over the sausage ragout. Whisk the egg yolks and carefully brush the puree with them. Bake in the preheated oven (electric cooker 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. After 15 minutes cover the casserole (not the puree rim!). Wash, clean and coarsely grate the cucumber. Peel garlic and press it through the garlic press. Wash parsley, dab dry and chop finely. Mix yoghurt, garlic, parsley and cucumber. Season with salt and pepper. Serve with the casserole
4
Bake in the preheated oven (electric cooker 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. After 15 minutes cover the casserole (not the puree rim!). Wash, clean and coarsely grate the cucumber. Peel garlic and press it through the garlic press. Wash parsley, dab dry and chop finely. Mix yoghurt, garlic, parsley and cucumber. Season with salt and pepper. Serve with the casserole
5
With 6 people: