Sausages in Milk with Mushroom Sauce

1. 1 Thick sausagespack 400 g ≈ $3.50 130 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 200 ml
3. 3 Button mushrooms≈ $7.50 per kg 60 g
4. 4 Hard cheesepack 200 g ≈ $2.70 35 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Dillpack 50 g ≈ $1.80 5 g
7. 7 Butterpack 180 g ≈ $1.58 12 g
8. 8 Wheat flour 15 g
9. 9 Cherry tomatoespack 250 g ≈ $2.50 80 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the onion⁵ into half-rings, chop the mushrooms into large cubes, finely dice the dill⁶, and grate the cheese.

2. Pour 120 ml of milk² over the sausages, bring to a boil, then simmer on low heat for 5 minutes. Remove the sausages, but keep the milk.

3. Sauté the onions⁵ and mushrooms in butter³ for 7 minutes until golden brown.

4. Stir in the flour and cook for 1 minute, then add the remaining 80 ml of milk² and a splash of the hot milk from the pot. Season with salt and pepper. Simmer on low heat for 5 minutes until thickened¹.

5. Make a small slit along each sausage, stuff with dill⁶ and cheese.

6. Arrange the sausages on plates, drizzle with the sauce, and garnish with halved cherry⁹ tomatoes.