Vegetable with Sausage Balls

Ingredients

• 400 g waxy potatoes
• Salt
• 750 g beetroot stems
• 1 large onion
• 1 Garlic clove
• 3 tbsp Rapeseed oil
• pepper (ground)
• Nutmeg (freshly grated)
• 500 g sausage meat
• 2 tbsp coarse mustard
• 2 tbsp juniper liqueur (brand)
• 4 tbsp finely chopped parsley
• 1 tbsp orange zest (unprocessed)

Instructions

1. 1.

   Peel the potatoes and cook in salted water for about 20 minutes. Drain, cool, and cut into cubes roughly 1.5 cm.

2. 2.

   Wash, trim, and cut beetroot stems into large pieces. Blanch in salted water for 1 minute, then drain. Peel and finely dice onion and garlic. Sauté in 1 tbsp hot oil in a pan until translucent, then add beetroot stems and potatoes. Cook 5-7 minutes over medium heat, seasoning with salt, pepper, and nutmeg.

3. 3.

   Shape the sausage meat into small balls. In the remaining hot oil of another pan, brown the balls all around. Drain excess fat and add mustard. Deglaze with juniper liqueur and cook for a few more minutes until the balls develop a smooth crust.

4. 4.

   Mix parsley with orange zest. Arrange the balls over the beetroot vegetable mixture and serve sprinkled with the orange‑parsley mix.