Polish cauliflower with sausage and mashed potatoes

Name: Polish cauliflower with sausage and mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 (approx. 850 g) Head Cauliflower; 7-10 Tbsp Salt; 275 ml Milk; 2 TABLESPOONS Lemon juice; 2 Eggs (size M); 2 TABLESPOONS Oil; 4 (à 100 g) fine sausages; 1/2 bunch Parsley; 100 g Butter; 3-4 Tbsp Breadcrumbs; 7-10 Tbsp grated nutmeg; 7-10 Tbsp grated rind of 1/2 organic lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
1 (approx. 850 g) Head Cauliflower
7-10 Tbsp Salt
275 ml Milk
2 TABLESPOONS Lemon juice
2 Eggs (size M)
2 TABLESPOONS Oil
4 (à 100 g) fine sausages
1/2 bunch Parsley
100 g Butter
3-4 Tbsp Breadcrumbs
7-10 Tbsp grated nutmeg
7-10 Tbsp grated rind of 1/2 organic lemon

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Clean the cauliflower, cut out the hard stalk so that the head does not fall apart. Wash the cabbage. In a large pot, boil plenty of salted water with 75 ml milk and lemon juice. Add the cauliflower (cabbage must be covered with water), if necessary weight down with a skimmer and cook for 15-17 minutes.
2
Boil eggs in boiling water for about 10 minutes. Heat the oil in a pan and fry the sausages for about 10 minutes while turning. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Melt 75 g butter in a pan. Add breadcrumbs and stir-fry until golden brown, season with salt. Drain eggs, quench cold, peel and dice or chop
3
Drain the potatoes and let them evaporate briefly. Mash with 25 g butter and 200 ml milk to a pulp. Season to taste with salt and nutmeg. Remove cabbage and serve. Sprinkle with breadcrumbs and sprinkle with lemon peel, parsley and eggs. Serve the sausage with mashed potatoes and cauliflower in portions