Ingredients

• 4 small beetroot
• 600ml chicken stock
• ½ cup semolina
• ¼ cup finely grated Parmesan
• ¼ cup grated Gruyere
• 2 Tbsp sesame seeds, toasted
• 1 tsp fennel seeds, toasted
• ½ tsp coriander seeds, toasted
• 100g walnuts, toasted and chopped
• ¼ cup broccoli powder
• 8 spicy pork sausages 
• 1 Tbsp walnut oil

Method

1. Preheat oven to 200°C. Wrap the beetroot in foil and arrange on an oven tray, then bake for 1½ hours. Unwrap, then peel while still warm.
2. Bring the stock to a simmer in a large saucepan, then whisk in the semolina, simmering until thick but smooth. Fold in the cheeses.
3. Combine the seeds in a mortar and pound until crumbly, then mix with the walnuts and broccoli powder. Cook the pork sausages gently over a flat barbecue plate, turning regularly until firm to touch. Serve with the semolina, crumble and a drizzle of walnut oil.