BEEF SAUSAGES WITH PLUMS
Serves four
- 8 EMH beef sausages
- 600 g small potatoes
- 8 large plums
- cold-pressed olive oil
- salt
- freshly ground black pepper
- 1 large onion
- 2 garlic bulbs
- balsamic vinegar
- 200 ml beef broth
- thyme sprigs
Peel the onion and slice into thin rings. Cut the garlic bulbs in half and place in a baking dish. Halve the plums and potatoes and add to the dish together with the sausages. Season with salt and pepper, add the thyme sprigs and drizzle lightly with olive oil and balsamic vinegar. Pour the broth into the bottom of the dish and bake in a preheated 180°C oven for about 30 minutes or until the potatoes are tender and the sausages are cooked through. Remove the thyme sprigs, squeeze the roasted garlic from its skin and stir into the pan juices. If desired, press the sauce together with the onion and garlic through a sieve and serve alongside the sausages, plums and potatoes.
GRILLED RAW SAUSAGES WITH FRESH CABBAGE
Serves four
- 8 EMH beef raw sausages
cabbage side:
- 1 medium fresh cabbage
- 75–100 g butter
- salt
- a handful of basil leaves
Remove the outer leaves from the cabbage. Cut the head into wedges and steam in a pot until tender, season with salt. Meanwhile, grill the sausages in the oven under the grill element or on a barbecue. Place the butter in a small saucepan and heat on medium until it browns. Serve the hot sausages with the steamed fresh cabbage, drizzle with brown butter and scatter with basil leaves.
SIMPLE MEATBALL PASTA
Serves four
- 6 EMH beef sausages
- cold-pressed olive oil
- 200 g pasta of your choice
- 200 ml whipping cream
- 200 g smoked cheese
- 150 ml water
- 1.5 tbsp whole-grain mustard
- 10–12 cherry tomatoes
- salt
- freshly ground black pepper
- a bunch of flat-leaf parsley
Squeeze the sausage filling out of the casings and shape into meatballs (about 40 pieces). Fry the meatballs in oil in a pan until golden, then set aside. Meanwhile, prepare the sauce and cook the pasta according to the package instructions. For the sauce, measure the cream and water into a pot and bring to a gentle simmer on low heat. Crumble the cheese and add to the sauce together with the mustard, stirring on the heat until the cheese melts. Season with salt and pepper. Halve the cherry tomatoes and chop the parsley, stir into the sauce together with the meatballs and heat through. Pour the sauce over the drained pasta, toss and serve immediately.
