Fresh Veal Sausage on Caramelized Herder Cheese and Savoy Cabbage with Potato and Parsnip Puree and Onion Mustard Sauce

Summary

Ingredients

• 2 veal sausages, fresh
• 3 onion (s)
• 100 g shepherd`s cheese made from cow`s milk
• 2 cloves garlic)
• 100 g crème fraîche
• 1 small Head savoy cabbage
• 2 large potatoes
• 2 parsnips
• 5 tablespoon butter
• 150 g sour cream
• 1 cup white wine, approx. 200 ml
• 1 cup vegetable stock, approx. 200 ml
• 2 tablespoon flour
• 2 teaspoon, heaped mustard
• 1 teaspoon, leveled dill tips
• salt and pepper
• 50 ml milk
• 1 lemon (s)
• some olive oil
• 4 teaspoon, heaped sugar
• 8 cherry tomato (s)

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Instructions

1. For the puree, peel and chop the potatoes and parsnips, then put them in a saucepan and bring to the boil with salted water. Drain and roughly mash after cooking. Add 2 teaspoons of butter and 50 ml of milk and then use a whisk to make a fine puree.
2. For the sauce, cut the onion into half rings, melt the butter in a saucepan and sweat the onion in it until translucent. Dust the flour over it. Sweat and deglaze with the white wine.
3. When the sauce bubbles slightly, add the sour cream and fill up the sauce with the vegetable stock a little (depending on your taste), add the mustard and stir well. Season to taste with pepper and salt and a little dill and let it steep a little.
4. For the savoy cabbage, finely dice the onions and finely chop the cloves of garlic. Sweat the onions and garlic in a little olive oil, then add the washed and finely chopped savoy cabbage and fry lightly so that it can draw a little toasted aromas.
5. Sprinkle the sugar over the roasted savoy cabbage and caramelize, then deglaze with the lemon juice and add the creme fraîche and the diced shepherd`s cheese and let it simmer until firm to the bite.
6. Season with salt and pepper to taste. Halve the cherry tomatoes and add shortly before completion.
7. Fry the veal sausages in a frying pan with a little fat until golden brown and let simmer. Now just arrange and serve nicely on 2 plates.