And what if we elevated the blood sausage with this gourmet recipe?
Wash and dry the bunch of rosemary, then strip the leaves and chop them finely. Place the rosemary in a jar, pour in the rapeseed oil, add the salt and pepper. Close tightly and then shake.
Let steep for at least 2 hours.
Peel and chop the potatoes and parsnips. Boil in a large pot for 30 minutes over medium heat. Add salt.
In the meantime, slice the apples into thick 1 cm slices. Heat a tablespoon of olive oil in a pan and brown the apple slices on both sides.
Check the cooking of the parsnips and potatoes. Drain and mash the parsnips and potatoes, adding a few tablespoons of rosemary oil.
Cut the sausage into thick slices and grill them on each side in a hot pan.
Serve with the caramelized apple slices along with the puree, then drizzle with some flavored oil and sprinkle with flaky sea salt.
Tip: The rosemary-infused oil can be stored in its jar in a cool place for 1 month and can be reused on cooked salmon, for example.
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