Sig's Hearty Cauliflower Bake with Krakauer Sausages. Cauliflower and Sausage Roast With Cheddar Cheese Recipe. Add the sausage and onion mixture to the cauliflower. Toss, drizzling with the remaining deliciously tablespoon of olive oil.
Side dishes can actually taste just as good as the main dish, and even better. This Cauliflower and Alheira Sausage Gratin is an aromatic, hearty side dish that is not only cheesy, but also creamy. Because Italian sausage is yummy, and the spiciness of the sausage is balanced well by the nuttiness of the cauliflower, which will soak up some of the saucy deliciousness. You can have Sig's Hearty Cauliflower Bake with Krakauer Sausages using 11 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Sig's Hearty Cauliflower Bake with Krakauer Sausages
- Prepare 1 kg of new potatoes.
- You need of I medium size cauliflower.
- You need 5 of shallots.
- You need 250 gr of smoked bacon.
- Prepare 40 gr of butter for sauteing 3 of the 5 shallots separetly.
- You need Pinch of each salt, pepper and nutmeg for cauliflower to taste.
- Prepare 4 of smoked German style coarse sausages (not bratwurst).
- Prepare 4 teaspoons of plain flour.
- You need 100 gr of or more to taste gouda or other cheese to taste.
- It's 250 ml of cream.
- Prepare 1 teaspoon of salt for boiling potatoes7.
Transfer the sauce to the pot with the cauliflower and stir to combine. Transfer to the baking dish and spread into an even layer. Find krakauer sausage stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
Sig's Hearty Cauliflower Bake with Krakauer Sausages instructions
- Preheat oven to 200 degrees, wash the potatoes, then cut to even pieces. Boil them for about 20 minutes in salted water. Drain, set aside..
- Separate the cauliflower into little rosettes, put them in a pan, fill 2/3 with water, bring to a gentle boil. Turn cauliflower occasionally so it boils evenly for about 10-15 minutes. Drain the cauliflower but keep the water as you will need it for the sauce..
- Cut the sausage, chop bacon, slice 2 of the shallots into small pieces,fry all together gently for about 20 minutes or so..
- Melt the butter add the other 2 sliced shallots until softened and butter becomes clear, dont let it burn.add the flour and stir this until mixture becomes bubbly and the flour is cooked, again ensure it does not burn. Gently start adding same parts of the cauliflower, the saved water and cream, keep going and stirring until sauce thickenes. Add the cheese, stir in to melt it.Stir well.
- Remove cauliflower from pan leaving sauce behind, set sauce aside. Layer the potatoes, than the cauliflower,then the sausages and bacon,pour over the sauce, put into preheated oven at 200 for about 20 minutes or so until the bake starts to crisp. Serve with a good sourdough bread and a cool lager..
The Krakauer Style Sausage has yet conquered every gourmet chef's heart with its distinctive garlic taste. The sausage is comes from the city of krakauer in Poland. Place cauliflower on a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper). I am curious why you add the garlic with the sausage rather than with the onions and other aromatics like I've normally seen. Can you elaborate a little on the reasoning for this?