Merguez (lamb sausage) on cauliflower puree and shallots relish

Name: Merguez (lamb sausage) on cauliflower puree and shallots relish
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Shallots; 2 TABLESPOONS Olive oil; 1 TABLESPOON Sugar; 1 TABLESPOON Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Cinnamon; 1 (approx. 800 g) small head cauliflower; 400 g Potatoes; 8 Merguez (lamb sausage, 90 g each); 150 ml Milk; 2 TABLESPOONS Lemon oil; 7-10 Tbsp ground mace

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Shallots
2 TABLESPOONS Olive oil
1 TABLESPOON Sugar
1 TABLESPOON Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Cinnamon
1 (approx. 800 g) small head cauliflower
400 g Potatoes
8 Merguez (lamb sausage, 90 g each)
150 ml Milk
2 TABLESPOONS Lemon oil
7-10 Tbsp ground mace

Directions

1
Peel and dice the shallots. Heat 1 tablespoon of olive oil, add shallots and sauté until translucent. Sprinkle with sugar and let it caramelize briefly. Deglaze with vinegar and add salt and Z
2
Put it in a cool place. Clean the cauliflower, cut the florets from the stalk and wash thoroughly. Peel and wash potatoes and cut them into thick slices. Put potatoes in a pot and cover with salted water.
3
Add the cauliflower. Bring to the boil and cook in a closed pot for about 15 minutes. Heat 1 tablespoon of olive oil in a frying pan and fry the sausage for about 10 minutes while turning. Drain the potatoes and cauliflower and mash them into puree.
4
Stir in milk and lemon oil. Season to taste with mace. Arrange puree, sausage and shallots on plates.