Sausages in Dough with Potato Cream
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Recipe by John Smith, owner and chef of Smith's Pizza Place.
Ingredients
- Semi-Smoked Sausage - 12 pieces
- Puff Pastry - 10.6 oz
- Chicken Egg - 1 piece
- Potato - 7.1 oz
- Shallot - 1.8 oz
- Leek - 1.8 oz
- Garlic - 0.4 oz
- Butter - 1.1 oz
- Milk - 3 fl oz
- 33% Cream - 1 fl oz
- Nutmeg - 0.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Wheat Flour - a pinch
Step by Step guide
Step 1
Roll out the dough, dusting with flour, to a thickness of 2 mm. Cut it into rectangles: the shorter side should be 6-7 cm, and the longer side should be about 1-1.5 cm longer than the sausages. Wrap the sausages in the dough, seal them, and brush with egg wash. Bake in the oven for ten minutes at 356°F.
Step 2
For the potato cream, chop the peeled potatoes, shallots, and leeks into random pieces, mince the garlic, and sauté everything in a saucepan with butter for a few minutes.
Step 3
Pour in the milk and cream, and cook until the potatoes are tender. Add salt, pepper, and grated nutmeg.
Step 4
Blend the mixture into a puree using a blender, transfer it to a culinary siphon, and charge it with a nitrous oxide cartridge.
Step 5
Arrange the sliced sausages on plates, and fill individual bowls with potato cream from the siphon.
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