Veggie Country-style sausage with cauliflower gratin By Foodbag

Here’s How

1. Cut the potatoes into pieces about 3 cm in size (peeling is not necessary). Place them just under water with a generous pinch of salt and cook for 15-20 minutes until tender.

2. Divide the cauliflower into florets. Let that cook along with the potatoes for the last 8-10 minutes. - Preheat the oven to 200°C (392°F), preferably using the grill setting.

3. Béchamel sauce: Start with a roux. Melt the butter. Add the flour and let it dry out while stirring constantly. Keep the heat moderate to prevent the roux from burning. Once you start to smell a biscuity aroma and the flour combines with the butter into small granules, the roux is ready. Gradually pour in the milk while stirring with a whisk. Keep stirring until the sauce begins to thicken. Season with nutmeg, mustard, salt, and black pepper. Mix in half of the cheese and let it melt while continuing to stir.

4. Drain the potatoes and cauliflower and transfer to an oven dish. Pour the béchamel sauce over them and top with the remaining cheese. Bake for 10 minutes in the oven to create a crispy crust.

5. Melt a knob of butter in a pan. Remove the casing from the Country-style sausages (it's not edible). Cook for 3-4 minutes on all sides over medium-high heat until the sausage is thoroughly warm.

6. Serve the potato and cauliflower in cheese sauce with the veggie sausages. Enjoy!

Chef's Tip: We put the dish in the oven for a crispy cheese crust. No time? Then add all the cheese to the béchamel sauce.