Casserole with sausage and cauliflower

Cook the potato cubes in plenty of water with salt until done. Drain the potatoes, crush them with the warm milk and stir in the egg. Season the puree with salt, pepper and nutmeg. Set aside.

Blanch the cauliflower florets in boiling water with salt in about 4 minutes until al dente. Drain and rinse with cold water.

Heat the butter, fry the sausages briefly and brown and set aside. In the meantime, make the béchamel sauce according to the instructions on the packaging with the milk.

Preheat the oven to 180 ° C. Grease an oven dish with some frying fat and fill the bowl with the mashed potatoes. Put the cauliflower florets on them and press them a little. Grind a little pepper over the cauliflower and pour the bechamel sauce over it. Place the sausages in the bechamel sauce and put the bay leaves next to it. Fry the oven dish in a nice brown color for about 20 minutes.