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Your support makes all the difference.Our old-time sausage supplier, Jean Paul of the Franconian Sausage Company, has been making some great veal sausages for the restaurant, but you can use any good-quality sausage for this dish.
4 sausages, as above
2 corn on the cobs, cooked
100ml chicken stock
100ml double cream
150-200g girolles or other wild mushrooms
A couple of good knobs of butter
Salt and freshly ground black pepper
Remove the kernels from the corn, put them in a pan with the chicken stock and simmer for a couple of minutes. Blend 1/3 in a liquidiser and return to the pan with the double cream; simmer until thickened and season. Meanwhile, cook the sausages and keep warm. Melt the butter in a frying pan and cook the mushrooms on a medium heat, until tender.
To serve, spoon the sweetcorn onto warmed serving plates, place the sausage on top and spoon the mushrooms over.
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