Summary

Ingredients

• 1 large cauliflower
• 7 potato (s)
• 8 sausages, coarse
• 200 ml milk
• 2 tablespoon flour, heaped
• 30 g butter
• 100 g cheese, rated
• salt and pepper
• nutmeg

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Instructions

1. Clean the cauliflower, cut into florets and cook in salted water for about 10 minutes. Drain and collect the cooking water. Remove the sausage from the intestines and shape into balls. Brown in a pan and keep warm. Peel the potatoes, cut into cubes and cook in salted water for about 15 minutes.
2. Heat the butter in a saucepan and work in the flour with a whisk. Remove the saucepan from the hot plate (this will prevent the roux from clumping immediately!). Add approx. 200 ml cauliflower stock while stirring constantly with the whisk. Then stir in the milk and bring the sauce to the boil while stirring. If the sauce is still too thick after boiling, stir in more milk or cauliflower stock. Season the sauce with salt, pepper and nutmeg.
3. Place the cauliflower florets in a baking dish, layer the sausage balls and potatoes on top. Pour the light sauce over everything. Finally sprinkle with cheese.
4. Preheat the oven to 200 ° C and bake the casserole until golden brown for 20 minutes.