Spicy Pork Sausages With Cheesy Semolina, Roasted Beetroot And Walnut Crumble

Spicy Pork Sausages With Cheesy Semolina, Roasted Beetroot And Walnut Crumble
  • Preperation time: 20 minutes
  • Cooking Time: 1½ hours
  • Makes: 4

Ingredients

  • 4 small beetroot
  • 600ml chicken stock
  • ½ cup semolina
  • ¼ cup finely grated Parmesan
  • ¼ cup grated Gruyere
  • 2 Tbsp sesame seeds, toasted
  • 1 tsp fennel seeds, toasted
  • ½ tsp coriander seeds, toasted
  • 100g walnuts, toasted and chopped
  • ¼ cup broccoli powder
  • 8 spicy pork sausages
  • 1 Tbsp walnut oil

Method

  1. Preheat oven to 200°C. Wrap the beetroot in foil and arrange on an oven tray, then bake for 1½ hours. Unwrap, then peel while still warm.
  2. Bring the stock to a simmer in a large saucepan, then whisk in the semolina, simmering until thick but smooth. Fold in the cheeses.
  3. Combine the seeds in a mortar and pound until crumbly, then mix with the walnuts and broccoli powder. Cook the pork sausages gently over a flat barbecue plate, turning regularly until firm to touch. Serve with the semolina, crumble and a drizzle of walnut oil.
Original recipe created for Papandrea Fine Foods by Ed Halmagyi & the team at Roughcut Studio Australia