Cheesy Sausages

These Cheesy Sausages on a Vegetable base bear a strong resemblance to the Sausage Cauliflower Cheese recipe that can also be found on this site. It is sufficiently different to become a recipe in its own right though.

Cauliflower is a very prominent part of this meal and is the essential part of this meal. Mixed peppers serve to add colour which helps in tempting the tastebuds. Carrot would also be a good choice for added visual appeal.

The remainder can be varied according to either taste or what is available at the time of cooking Using a pressure cooker makes this a very quick meal to prepare.

Cheesy Sausages

Rating: 51

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 30 minutes

Yield: Serves 2

Cheesy Sausages

A great mixture of vegetable topped with a couple of sausages and cheese sauce. Much of the preparation can be cut out by using frozen or pre-prepared vegetables too.Fresh veg is always better but sometimes we all need a meal to be ready in a relatively short space of time.

Of course the use of the pressure cooker is what cuts the required cooking time right down. It is one of the marvels that many modern cooks seem to have forgotten.

Ingredients

  • 4 Sausages
  • About ½ small Cauliflower
  • handful Mixed Peppers
  • 1 medium size Brown Onion
  • 8-10 small Brussels Sprouts
  • 250ml/10 fl oz Cheese Sauce
  • Salt

Method

  1. Peel the outer green leaves from the cauliflower then break off sufficient florets so that the finished result will cover about ⅓ of the final serving plate. The exact amount needed is dependent on the length of stalk that you want to leave on the cauliflower. Some like to cut most of that off while others eat much longer pieces. Either way is good so the choice is yours. Set aside.
  2. Remove the outer leaves from the brussels sprouts then cut off the tough base. Set aside.
  3. Peel the onion then chop into large chunks. Set aside.
  4. Cut the potato into bite-sized chunks. It is a crime to peel them because that removes a lot of the nutrients that they contain. Simply cut away any flaws from the surface then chop.
  5. Assemble all the ingredients except the sausages into the basket(s) for the pressure cooker. The best way to do this will depend on your exact model. Your goal should be to keep things apart to make for a more visual appeal on the serving plate.
  6. Add the sausages onto the top of the vegetables then put the basket into the pressure cooker. Add water then seal and put over a high heat. Once pressure is reached then reduce the heat to keep things cooking for 8-10 minutes.
  7. While everything cooks then prepare the cheese sauce. Simple enough to do from scratch or use the slightly less messy route of using a mix. I chose the latter for this recipe. The important thing is that the cheese sauce is hot when the sausage and vegetables are cooked.
  8. Take the pressure cooker from the heat and make safe to open according to the manufacturers instructions.
  9. Remove the sausages and put on one side for the moment.
  10. Take out the basket then carefully divide the vegetables between serving plates.
  11. Add the sausages on top.
  12. Pour over the hot cheese sauce then serve immediately

Notes

This takes less time to prepare if using frozen vegetables. That makes it a great candidate for those times when you want a meal in a hurry. Clearly, fresh is best but it does take more work.

Perhaps the one thing that this needed was a little decoration on the top to serve. Paprika powder or fine chopped parsley would have added to the visual appeal of the finished dish.

http://experimentalchefs.com/cheesy-sausages/

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