Ingredients (serves 4):
4 white sausages
a handful of sage leaves
Puree:
400 g corn (fresh, frozen or from a jar)
300 ml 3,2% milk
90 g butter, cold, cut into dice
70 g grana padano
salt
2 corn-cobs, cooked, cut in half
2 tablespoons olive oil
salt
Boil the corn in milk for 10 minutes on medium heat. Put into sieve and keep about 1/3 of the cooking liquid. Put the corn and 1/3 of the cooking liquid into the food processor and blend at highest speed for several minutes until the mass reaches smooth consistency. Add butter at the end of blending. Take the mass through sieve to get rid of kernels. Add grana padano and salt.
Slit the sausages and put one sage leave in each cut. Roast over hot grill or in the oven in 170 degrees for 10-15 minutes. Meanwhile, grill the corn-cobs coated in olive oil and salt.
Serve the sausages over hot puree with grilled corn-cobs.
Recipe: Magdalena Święciaszek, photos: Krzysztof Kozanowski/ USTA Magazine
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