EDIT: If you want to vote my recipe in Herra Snellman’s competition or read it in Finnish, click here! Thank you for your support! 🙂

 

3 course dinner with sausages in every dish? Yes, you read the title correctly. Last week I got asked to participate in a recipe competition hosted by meat product producer, Herra Snellman from Finland. The idea of this competition was to create a recipe with their All Natural –series sausages which have no additives but instead, they have many interesting flavor combinations. The recipe should be done mostly with Finnish ingredients.

 

As you guys might know I used to be a food blogger on my old blog but I haven’t been making that much recipes to this one. However, when I got the invitation to collaborate I thought that hey, I want to try if there still are some cooking skills left. Well, yes, there is. We were supposed to make a recipe and I ended up making a whole menu, haha! Every piece of it tasted amazing so I think I’m a winner anyway even if they think this isn’t what they were looking for. 🙂

 

 

Starter: Parsnip Soup, Lime Yoghurt, Roasted Parsnip and Roasted Chipotle Sausage

For two

 

 

Parsnip Soup

 

Ingredients

 

80g (1 small) parsnip

Water

1 tbsp cream cheese

a hint of black pepper and salt

 

How to

 

Peel the parsnip. But the pieces in a pot and cover them with water, boil as long as they become soft. Pour most of the water away. Use a hand-blender to create nice and soft cream-like soup. Add cream cheese, salt and pepper and blend with hand blender.

 

 

Lime Yoghurt

 

3 tbsp thick yoghurt (or rahka if you’re in Finland)

some lime juice

 

Mix together

 

 

Roasted Parsnip

 

Ingredients

 

40g (1/2 small) Parsnip

1/2 tbsp orange juice

1/2 tbsp butter

1/2 tbsp honey

a hint of salt

 

How to

 

Cut a parsnip in half and then make slices of it. Put the slices in oven tray that’s covered with wax paper. Melt the butter. Mix melted butter, honey, orange juice and salt. Pour the mix on top of the parsnip slices. Cook in oven first 10 minutes in 210C, if you have a convection oven turn the air circulation on for 5 minutes and keep the temperature same. If you don’t have convection oven turn up the heat to 250C for 5 minutes.

 

 

Roasted Sausages

 

4-6 Herra Snellman Chipotle Sausages or other spicy hot mini sausages

 

Heat up a frying pan. Put the sausages to dry pan and roast them for 5 minutes. Remember to turn them over couple times while roasting.

 

 

Putting it All Together

 

1. Pour the soup into two heated soup plates
2. Cut sausages in slices
3. Set roasted parsnip slices and sausage slices on top of the soup
4. Share the yoghurt into two parts and put those to the soup
5. Add some fresh thyme on top of the plate
6. Enjoy!

 

 

 

Main Course: Potato-Apple Smash, Glazed Carrots, Roasted Provencale Sausage, Lingonberry Compote and Crunchy Borecole

For two

 

 

Potato-Apple Smash

 

Ingredients

 

140g Sour Apples (for example Finnish Kaneli apples or Granny Smiths)

140g Potatoes

Water

 

 

How to

 

Peel the potatoes. Cut them in pieces. Wash the apples, take away the stubs and cores and cut in pieces. Heat up some water in a pot. Boil the apples and potatoes for 20 minutes. And mash them.

 

 

Glazed Carrots

 

Ingredients

 

1-2 carrots

1/2 tbsp butter

1/2 tbsp honey

1/4 dl (1/8 cup) water

a hint of salt and black pepper

 

 

How to

 

Peel the carrots and cut them into small cubes. Heat water, butter, honey and spices in a frying pan. Add the carrots and boil for 5 minutes in low heat. Increase the heat and cook for another 5 minutes so that they’ll caramelize.

 

 

Roasted Provencecale Sausages

 

Take two Herra Snellman Provencecale sausages (or other Provence-style spiced sausages) and cut them both in half. Roast in a dry frying pan for 5 minutes (turn them over couple times)

 

 

Lingonberry Compote

 

Put 1/2 dl (1/4 cup) of lingonberries, 1tbsp water, 2tbsp sugar and a hint of vanilla into a little ceramic cup. Put the mix into a microwave oven for 1-2 minutes.

 

 

Crunchy Borecole

 

Wash some borecole leaves under cold water. Dry them with some paper towels. Put them in a bowl and add some salt and oil or melted butter (I used olive oil), mix. Put a wax paper in a baking tray and heat up an oven to 200C. Then spread the leaves on the baking tray and cook until crispy and slightly brown from the corners. That should take approximately 7 minutes. You only need 3-6 leaves for this dinner but these are good snacks too so you might want to do more. 🙂

 

 

Putting it All Together

 

1. Heat two main course plates
2. Put the potato-apple smash in a circle in the middle of the plates
3. Put the lingonberry compote on top the smash circles
4. Put the glazed carrot cubes around the circle
5. Place two sausage halves on top of the circles crossing each other a bit
6. Crumble some borecole on top for decoration and some extra taste and texture
7. Enjoy!

 

 

Dessert: Chorizo-Chocolate Pancakes with Raspberry Compote

For two

 

 

Chorizo-Chocolate Pancakes

 

Ingredients

 

1/2 banana

1 egg

1 egg white

a hint of baking powder

a hint of salt

20g (2-3 pieces) dark chocolate (I used Fazer’s but f.ex. Hershey’s would work fine too)

3/4dl (1/3 cup) rolled oats

1/2 Herra Snellman Chorizo (or other similar sausages)

 

How to

 

Put everything but chocolate and chorizo to a blender and blend until smooth. Cut chocolate and chorizo into small pieces and mix them to the dough. Heat a frying pan and put some oil to it, stir 4 pancakes with some oil or butter.

 

 

Raspberry Compote

 

Take 1/2dl (1/4 cup) of raspberries and 1tsp of sugar and put them into a small ceramic bowl. Heat 1 minute in a microwave oven and mix.

 

 

Putting it All Together

 

Serve the pancakes warm with some warm raspberry compote on top of them.

 

 

I found it very interesting to try doing fine dining kind of food with sausages. I’m not usually much into eating them but I think I made very interesting and filling menu with them. My fiancée was laughing at my ideas (especially the chocolate-chorizo pancakes) but after all, he enjoyed the menu as much as I did. I hope you guys enjoy it too or at least get inspired to try new things. 🙂

 

Do you like try cooking new foods? What was the last thing you tried and made work?