John Myers
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Roasted Ham Sausage
The perfect roasted ham sausage à la biggi recipe with a picture and simple step-by-step instructions.
vegetables
- Carrots
- Sweet peas
- Fresh sprouts and leek vegetables
- Pepper, salt, mace, lovage
- Lime zest
flesh
- Ham sausage in one piece
- Eggs (size L)
- Seedless olives
- Salt
- Condensed milk 10% fat
- Freshly chopped chives
- Cauliflower fresh uncooked
- Grated Manchego cheese
Satiety side dish
- Waxy potatoes
- Onion
- Streaky bacon in the finest strips
to fry
- Butter
- Lemon olive oil
Olive relish as a dip addition
- In my KB
You start by preparing the vegetables
- Cut carrots, sugar peas and sprouts and cook slowly in a little butter, unseasoned, in an appropriately sized pan. This takes about 20 minutes. At the end of the cooking process just add a trick of cold butter (to bind the natural vegetable stock) and season with the spices.
- In the meantime, cut the ham sausage into slices. Fill an appropriately sized pan with butter and lemon olive oil mixture 1 cm high. Now put the sausage slices in the pan and give them some toasted aromas.
- In the third pan add oil, bacon cut into thin strips and onion. Fry briefly and put the precooked (unpeeled) sliced potatoes on top. Fry for 5 minutes on each side, adding enough fat.
- Now it goes on with the ham sausage. Shake the eggs with chives and condensed milk. Put some more butter in the pan and let the eggs flow in. Now rub the Manchego over it and as a finish add the cauliflower cut into crispy pieces. Put a lid on and let it set for 5 minutes.
The serving
- Use a dessert ring to remove the ham sausage pieces from the pan and place them on the plate. (One baked – one the wrong way round) Put the rest of the side dishes on top and also add the relish as a topping.
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