Taking the outdoors indoors


Taking the outdoors indoors

by: Natalie Ler-Davies | .
Groove Korea (groovekorea.com) | .
published: May 22, 2015


  • 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.


  1. Preheat the oven at 180°C (356°F)
  2. 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.
  3. Chose option 1 or option 2 for cooking the sausages and leave aside to rest.
  4. Slice the tomatoes and pineapple into bite-size pieces, place in a bowl and set aside.
  5. 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.

Groove Korea website

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