8 Happy Pork Sausages.
2 Tbsp Olive Oil.
Mustard, to serve.
3 Medium Russet Potatoes, peeled & quartered.
1 Head of Celeriac (approx 1 3/4 Lbs), peeled & quartered.
3 Tbsp Butter, unsalted.
3 Tbsp Olive Oil.
Sea Salt & Fresh Cracked Black Pepper.
What to Do:
Put the potatoes and celeriac in a large saucepan and cover with cold water. Bring to a boil over max heat, then immediately remove from the element and cover with a tight fitting lid. Set aside for 10 minutes. Drain and allow to cool completely before continuing.
Once cooled, grate potatoes and celeriac into a large bowl. Add 1 Tsp salt and a good helping of black pepper. Mix well to combine.
Heat half of the butter and 1 Tbsp of the oil in a large non-stick frying pan over high heat, swirling the butter around to coat the bottom of the pan. Add the potato mixture and gently press own to form a large cake. Cook for 5 minutes over high heat. Pour 1 Tbsp of olive oil around the very edge of the pan and gently shake the pan often to prevent the rosti from sticking to the bottom. Reduce the heat to medium and cok for 10 minutes, shaking the pan often.
Take a plate slightly larger than the pan. Place it on top of the pan and then carefully invert the rosti onto the plate.
Add the remaining oil and butter to the pan, then carefully slide the rosti back into the pan, cooked side up, and cook for 10 more minutes.
Just before you add the oil to the pan (before the flip), cook the sausages. Heat the oil in a frying pan over low-medium heat. Prick the sausages with a fork, add them to the pan and cook for about 20 minutes, rotating them often to ensure even browning. Once golden, drain on paper towels and serve with a side of mustard of your choosing.
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