Grilled Sausage With Roasted Corn And Mango Salsa

  1. Roast the corn in a frying pan with cooking oil for about 5 minutes on medium heat, add the garlic and chili at the end. Pulse mix the corn kernels, cream, lemon juice and zest and salt to a mixture with a hand mixer or blender.
  2. Boil the fried onion barely soft in lightly salted water, it takes about 3-4 minutes. Pour off and cool in cold water. Boil vinegar, sugar, salt and bay leaves, allow to cool. Cut off the root of the onion and press out the middle part and add the vinegar. Let the onion lie in the pan for at least an hour, preferably for two days.
  3. Mix all the ingredients for the mango salsa.
  4. Grill or fry Peas of Heaven barbecue sausage, about 5 minutes.
    Divide the baguette into reasonably long sausage bread and add spinach and a sausage. Top with the accessories and serve if necessary with root vegetable spit (fry, for example, celeriac, carrot and parsnip cut into centimeter-sized pieces for about 10 minutes on medium heat in olive oil, season with salt and pepper).

4 servings
Time: 45 minutes

  • 1 pkt Peas of Heaven Vegan sausage
  • 1 sourdough baguette
  • 1 bag of baby spinach (70 g) for serving

Roasted corn cream

  • 340 g corn (1 large jar), drained
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/2 red chili, finely chopped
  • 1 dl almond cream alt. optional vegan cream
  • 1/2 lemon, squeezed juice and grated peel
  • salt

Pickled red onion

  • 200 g red onion alt. 2 red onions
  • ½ dl red wine vinegar
  • 1 dl caster sugar
  • 1 dl water
  • 2 bay leaves

Mango salsa

  • 1 mango, coarsely chopped
  • 1 avocado, coarsely chopped
  • 1/2 red chili, finely chopped
  • 1 tablespoon olive oil
  • 1 lime, squeezed juice and grated peel
  • 1/2 dl chopped mint

Root pudding for serving