Pork sausages with mushroom sauce and celery puree

Ingredients

• pork sausages for frying - 4 pcs.
• apples - 2 pcs.
• small cane sugar - a pinch
• celery root - 1 kg
• thyme
• lemon
• olive oil
• salt pepper
• sauce:
• bacon - 4 slices
• rosemary
• pork kidney - 200 g
• champignons - 8 pcs.
• red wine - 30 ml
• low-fat cream - 150 ml
• mustard - 1 tbsp.

Cooking

Step 1

Preheat oven to 220 degrees. Peel and cut the celery into large pieces, put in a saucepan, season with salt and pepper, sprinkle with thyme leaves, squeeze the juice of 1/2 lemon and put the lemon itself in a saucepan. Pour a little boiling water and cook under the lid for 15-20 minutes.

Step 2

For the sauce, cut the bacon into slices and put in a saucepan, splashing with oil. Put on medium fire. Add rosemary. Cut the kidney in half and cut out the white veins. Cut into straws.

Step 3

Finely chop the mushrooms and put with a kidney to the bacon, pepper, mix.

Step 4

Fry the sausages in a pan on all sides, sprinkle with rosemary leaves. Place apples in skillet, cut in half. Sprinkle apples with sugar. Fry. Transfer everything to the mold and bake for 10 minutes.

Step 5

Add wine to the sauce and boil. Add cream and mustard. Simmer until thickened.

Step 6

Remove the lemon from the celery pan, drizzle in the oils and mash into a puree.

Step 7

Serve sausages with mashed potatoes, apples and sauce. Enjoy your meal!