Beef sausages with truffle puree

Step 1

Preheat the oven to 210°C – first remove the baking tray. Peel the parsnip and the potatoes and cut them into large pieces. Place in a medium saucepan with 1 tsp salt and add water to cover. Bring to a boil and cook for 12-13 minutes. Drain, return to the pan and keep warm, covered.

Step 2

Cut the Brussels sprouts in half and spread them over a baking tray lined with parchment paper. Toss with 1 tbsp olive oil and a generous pinch of salt and pepper. Roast in the oven for 10-12 minutes, add the hazelnuts and roast for another 5 minutes.

Step 3

Peel, halve and cut the onions into thin strips.

Step 4

Heat a medium skillet over high heat with 1 tbsp olive oil. Add the onion with 1 tsp sugar and ½ tsp salt and fry for 5-6 minutes. Sprinkle with 1 tsp flour and pour 250 ml water into the pan (see tip, left). Turn the heat to medium high and cook the gravy for 3-4 minutes.

Step 5

Heat a 2nd medium skillet over high heat with 1 tbsp olive oil. Fry the sausages for approx. 1 minute per side. Turn the heat to medium and fry them for another 4-5 minutes.

Step 6

Add the truffle oil to the potatoes and parsnips and mash until smooth. Taste if you want to add salt and pepper and add if necessary. Add 50ml milk for extra creaminess. Serve the puree with the sausages and Brussels sprouts and pour the gravy over it.