Ingredients :

• 4 people
• 4  large sausages
• 800g cauliflower broken into small florets
• 12 medium potatoes – cubed
• 4 shallots – finely sliced
• 1 branch of Thyme
• 1 bay leaf
•  Chicken stock
• Knob of butter

Method :

1.             Blanche the cauliflower florets in boiling water for 5 mins.

2.            In flameproof casserole melt the butter and brown the sausages and set aside.

3.            In the same pan brown the shallots and potatoes for 8 mins, add the cauliflower florets and cook for a further 3 mins.

4.            Pour over boiling chicken stock to cover, add Thyme and Bay leaf and return the sausages to the pan.  Season and cook for 25 mins.