Sausage ragout with puree hood

Name: Sausage ragout with puree hood
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1.2 kg floury potatoes; 7-10 Tbsp salt, white pepper, nutmeg; 500 g Leeks (leek); 500 g Pork sausage; 4 tablespoons (40 g) Butter; 200 ml + 150 ml milk; 2 TEASPOONS Vegetable broth; 3 TABLESPOONS sauce thickener; 1-2 TABLESPOONS Horseradish (glass); 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1.2 kg floury potatoes
7-10 Tbsp salt, white pepper, nutmeg
500 g Leeks (leek)
500 g Pork sausage
4 tablespoons (40 g) Butter
200 ml + 150 ml milk
2 TEASPOONS Vegetable broth
3 TABLESPOONS sauce thickener
1-2 TABLESPOONS Horseradish (glass)
7-10 Tbsp Grease

Directions

1
Peel, wash and chop the potatoes. Cook in salted water for about 20 minutes
2
Clean, wash and cut the leek into rings. Peel the skin off the sausage. Cut the sausage into slices about 1/2 cm thick. Brown in 1 tbsp. hot butter, take out
3
Heat 1 tablespoon of butter in the frying fat. Sauté the leek in it. Stir in 200 ml milk, 300 ml water and stock. Bring to the boil and simmer for about 10 minutes. Bind with sauce thickener. Season to taste with horseradish, salt and pepper. Fold in slices of sausage
4
Drain the potatoes. Add 150 ml milk and 1 tablespoon butter, mash. Season to taste with salt and nutmeg. Grease an oven dish (approx. 30 cm long). Spread 1/3 puree into it. Fill sausage ragout on top. Spread the rest of the puree in thick strips. Spread 1 tablespoon of butter in flakes on the puree. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas mark 3) for approx. 25 minutes