Locally Made Pork & Fennel Sausages with Cauliflower Puree, Apple & Veggie Parcels

Cook Sausages:

Heat a little oil in a frypan over a medium heat and add sausages. (TIP: Cook with a lid on, to help retain heat and speed up the cooking time. If you don’t have a lid for your pan, just use foil). Turn sausages every few minutes to brown on all sides, about 15 - 20 minutes or until cooked through.

Cook Cauliflower:

Place a steaming pot on the stove top and bring some water to the boil. Cut cauliflower into florets and once water is boiling, add florets into the steamer basket and cook approximately 10 minutes, until tender. Set aside. (TIP: If you don't have a steamer basket, just cook cauliflower in boiling water instead.)

Prepare Apple:

Meanwhile; peel and core green apple, and dice in 1 cm pieces. Peel and small dice ¾ of the onion (you will have left over). In a small-medium pan, heat ½ of the butter over a low to medium heat - adding in onion as the butter starts to froth. Sauté onion, adding in the cinnamon and nutmeg. Add chopped apple and put the lid on, turning the heat down. Stir occasionally until apple is tender and starts to breakdown, around 8 - 10 minutes.

Prepare Veggie Parcels:

Meanwhile wash the fresh produce. Cut the capsicum and celery into sticks. Using a peeler (or mandolin) make long strips with the carrot and cucumber. Wrap around the celery and capsicum to create the veg parcels.

Mash or Puree Cauliflower:

Add remaining butter to the cooked cauliflower. Using a potato masher or stick blender, blend until smooth and creamy. Season with salt and pepper.

You Plate It:

Use the cauliflower mash as a base for your meal, add sausages (which you can slice on an angle to serve if you desire). Top with onion and apple mix and serve with raw veggie parcels. Season with salt and pepper to taste. Enjoy!