Bloemkool Met Versche Wurst - Cauliflower With Sausage

"A flavorful cauliflower dish from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
20mins
Ingredients:
3
Serves:
4
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ingredients

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directions

  • Remove leaves and stalks from cauliflower; separate into flowerets, if desired.
  • Cook, uncovered in a large amount of boiling salted water until tender (about ten minutes).
  • Drain well.
  • While the cauliflower is cooking, saute sliced sausage, add a sprinkle of nutmeg and serve with cauliflower.

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