Gold Rises to Record Settlement Price on Demand for Inflation Hedge

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Sausage and Mushroom Stack

Thank you Briyah for being my guinea pig!

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Gourmet Inspired Tip: Who doesn't love a good sausage link, but it may not scream elegance on the plate. Buying a single link of your favourite sausage for this recipe is an easy way to make a good gourmet impression. After all, there is nothing that looks quite as impressive as "stacked" food - if it's stacked well.

My first attempt at this didn't work as well as I hoped as the "pattie" formation didn't stay together. Throwing an egg into the meat mixture, as indicated below, will help avoid the semi-lopsided contraption pictured.

Mushroom and Sausage stack

Serves 2

Ingredients

2 large portobella mushrooms, destemmed
2 tbs butter
200 g spinach leaves, washed
100 g zucchini, thinly sliced
100 g leek, sliced
200 g mushroom, chopped
1 sausage link, any flavour
50 g tinned water chestnuts
1 egg
Balsamic vinegar to taste
Coriander to dress

Method

Preheat grill to high. Pat butter on the bottoms of the mushrooms and place under grill, tops down, butter side up. Let cook for 10-12 minutes.

While the mushrooms are cooking, in a food processor, combine the leek, chopped mushrooms and water chestnuts until well processed. Move to mixing bowl.

Using a knife, cut a hole in the sausage link and extract meat from the skin and add to mushroom leek mixture. Add egg, and use your hands to combine the meat and mixture until it is thoroughly mixed through. Shape into patties about the size of your portobella mushrooms. Fry in hot pan until meat is cooked, about 3-4 minutes.

In a colander, wilt the spinach leaves by slowly pouring about 2 cups of boiling over the leaves. Do the same for the zucchini slices to cook them slightly.

Remove mushrooms from grill and place on plate. Add a layer of wilted spinach leaves on top, then a layer of the zucchini slices. Pour balsamic vinegar over these layers to taste. Top off the veggie stack with your mushroom and sausage patties and add a sprig of coriander on top.

Hint: If you're still having issues making the patties stick, add some breadcrumbs or flour to the mixture.