BEAN SOUP WITH PORK SAUSAGE MEATBALLS
Serves 6–8
- 1 pack of EMH thin pork grill sausages
- cold-pressed olive oil
- 1 large onion
- 2 smaller carrots
- 1 tin (400 g) red kidney beans
- 1 tin (400 g) white beans
- 80 g kale
- 250 g cherry tomatoes
- 2 l homemade chicken stock
- a large handful of basil or 1 heaped tbsp dried basil
- Parmesan cheese
- chilli sauce of your choice
Squeeze the sausage meat out of the casings, form into small balls (or squeeze directly onto the pan in small portions) and fry in olive oil until golden, then set aside. Peel and finely chop the onion, thinly slice the carrots into rounds. Drain the beans. Halve the cherry tomatoes, strip the tough stems from the kale and tear the leaves into pieces. Chop the basil leaves and grate the cheese.
Heat olive oil in a pot, sauté the onion and carrot, then add the beans. Pour in the stock and bring to a boil. Add the kale, tomatoes and pork meatballs. Bring back to a boil, lower the heat and let the flavours meld for 15–20 minutes. Stir in the chopped basil. Sprinkle with grated cheese when serving and add chilli sauce to taste.
SIMPLE SAUSAGE QUICHE
8 slices
- 1 pack of EMH thin pork raw sausages
- 1 leek
- cold-pressed olive oil
- 1 pack of puff pastry
- 2 eggs
- 200 ml double cream
- salt
- freshly ground black pepper
- 1 pack (125 g) mozzarella balls
- a handful of cherry tomatoes
- a sprig of basil
Preheat the oven to 200°C. Roll out the pastry and place into a 28 cm diameter baking tin. Prick the base with a fork and bake for 10–15 minutes until the base is cooked through and crisp. Meanwhile, trim the green part off the leek, halve the white stalk and wash thoroughly under running water. Chop finely. Heat oil in a pan, sauté the leek, then remove from the pan. Cut the sausages into pieces and fry until golden. Beat the eggs, add the cream and season with salt, pepper and basil. Spread the fried sausage over the pastry base, pour over the egg-cream mixture. Add the mozzarella balls and cherry tomatoes, then bake in a 180°C oven for 25–30 minutes until the cream mixture has set. If the edges start to brown too much, cover the tin with foil. Drizzle lightly with olive oil, scatter with basil leaves and serve.
