Snail Sausage with Apples and Pumpkin Puree

Ingredients

• 3 apples (e.g., Boskop)
• 3 sprigs sage
• 4 snail sausages
• 3 tbsp pumpkin seeds
• olive oil
• Salt
• freshly ground pepper
• 100 ml cider
• 200 g waxy potatoes
• 400 g pumpkin flesh (e.g., muskmelon, Hokkaido)
• 180 ml milk
• 2 tbsp butter
• freshly grated nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Wash the apples, quarter them, remove cores, and cut into wedges. Rinse the sage, shake dry, and pluck the leaves.

3. 3.

   Place the snail sausages with apple wedges in a greased roasting tin, scatter sage leaves and pumpkin seeds on top, drizzle with oil, lightly salt and pepper, pour cider over, and roast in the preheated oven for about 25 minutes.

4. 4.

   For the puree, peel and wash the potatoes, roughly chop them with the pumpkin flesh, and boil in salted water for about 25 minutes.

5. 5.

   Drain, let steam off, press through a potato masher, and mix with milk and butter to create a smooth puree. Season with salt, pepper, and a pinch of nutmeg, tasting as you go.

6. 6.

   Serve the puree alongside the roasted snail sausages, apples, and pumpkin seeds on a plate.