Fresh veal sausage with caramelized herder's cheese and savoy cabbage, potato and parsnip puree and onion and mustard sauce

Ingredients for 2 servings:

• 2 veal sausages, fresh
• 3 onions
• 100 g cow’s milk shepherd’s cheese
• 2 garlic cloves
• 100 g crème fraîche
• 1 small head of savoy cabbage
• 2 large potatoes
• 2 parsnips
• 5 tbsp butter
• 150 g sour cream
• 1 cup white wine, approx. 200 ml
• 1 cup vegetable stock, approx. 200 ml
• 2 tbsp flour
• 2 tsp, heaped mustard
• 1 tsp, leveled dill tips
• salt and pepper
• 50 ml milk
• 1 lemon(s)
• some olive oil
• 4 tsp, heaped sugar
• 8 cherry tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the mash, peel and chop the potatoes and parsnips, then place them in a pot with salted water and bring to a boil. Once cooked, drain and roughly mash. Add 2 teaspoons of butter and 50 ml of milk and then whisk until smooth. For the sauce, cut the onion into half rings, melt the butter in a pot and sauté the onion until translucent. Sprinkle with the flour. Sauté and deglaze with the white wine. When the sauce starts to bubble slightly, add the sour cream and top up the sauce a little with the vegetable stock (to taste). Add the mustard and mix well. Season to taste with pepper and salt and a little dill and let it infuse for a while. For the savoy cabbage, finely dice the onions and finely chop the garlic cloves. Sauté the onions and garlic in a little olive oil, then add the washed and finely chopped savoy cabbage and fry lightly to allow it to develop a little roasted flavor. Sprinkle the sugar over the savoy cabbage and caramelize it, then deglaze with the lemon juice and add the crème fraîche and diced feta cheese. Let it simmer until al dente. Season with salt and pepper to taste. Halve the cherry tomatoes and add them just before cooking. Fry the veal sausages in a frying pan with a little fat until golden brown and cook until tender. Now simply arrange them on two plates and serve.