White sausage is one of the foodstuffs that I always miss when I'm away from home for a long time. Polish white sausage is different from white sausages I encountered in Western or Southern Europe, which in consistence resemble more German frankfurters. It is worth paying a visit to a Polish shop for these. Today I combined my white sausage with a side of baked topinambour (also known as Jerusalem artichoke or sunroot), a new discovery of mine. Topinambour is a root vegetable known for its healthy properties for type 2 diabetes that has a slightly sweet nutty taste. It goes very well with white sausage.
You'll need (a portion for one):
one Polish white sausage
one medium onion
4 dried plums
150g of topinambour
white pepper
black pepper
salt
olive oil
1. Wash your topinambour, no need to peel it, and then cut it into thin slices. Put in an oven dish, sprinkle with white and black pepper, salt and some olive oil and put in the oven set to 200 degrees (covered) for around 30 minutes. You might want to remove the cover from the dish towards the end of the baking to make it more crispy.
2. In the meantime chop the onion and fry it on a pan together with plums cut into small pieces.
3. Cut the sausage into half longways and make small cuts across on the outer side, fry together with the onion.
4. Serve hot together with baked topinambour.
Bon appétit!
