Taking the outdoors indoors
- 9 Hassdog sausages (3 of each flavour)
- 1 whole kobacha (sweet pumpkin)
- 4 medium carrots
- A bunch of wild garlic
- Olive oil
- Salt and pepper
Optional side salad refresher
- 4 medium tomatoes
- 4 pineapple rings
Hassdog sausages are made with very thin casing, therefore lots of care is needed when cooking them.
Fry the sausages on a low-medium heat for 3-4 minutes, then raise the heat to medium-high for another 5 minutes. Make sure it's cooked through before eating.
* Cooking at high heat will cause casings to burst and result in burnt sausage that isn’t cooked through.
Add 80g of salt & 5g of black pepper to 1 liter of water. Bring to 70 degrees Celsius – 158°F – (in case of no cooking thermometer: boil, then reduce heat to low/medium) and poach for 8-10 minutes. Then pan fry on both sides (no added oil necessary) for 3-4 minutes on low to medium heat.
*Poaching above 80 degrees Celsius (176°F) can cause fresh sausages to burst and result in a dry, crumbly texture. Absolutely DO NOT poach in boiling water.
- Preheat the oven at 180°C (356°F)
- Chop the carrots and pumpkin into cubes and place in a baking pan. Drizzle olive oil, grind up a good amount of salt and pepper and give them a good toss around. Place in the oven and bake for 45 minutes. Those without an oven can pan fry them until cooked through. Set aside to cool down.
- Chose option 1 or option 2 for cooking the sausages and leave aside to rest.
- Slice the tomatoes and pineapple into bite-size pieces, place in a bowl and set aside.
- Serve up spoonfuls of roasted veggies sprinkled with some finely chopped wild garlic (only the green part) and some sausages and enjoy. Serves two hungry people or four friends.