Sausage, Smoked Herring Roe and Horseradish Mousse

Preparation info

  • Difficulty


  • Serves


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By Katrina Meynink

Published 2014

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  • 2 gourmet pork sausages
  • 250 ml (9 fl oz/1 cup) thickened (whipping) cream
  • 1 teaspoon grated horseradish
  • 4 teaspoons smoked herring roe


Slice the sausages into six pieces. Fry the sausage in a large frying pan over medium heat until cooked through and golden in colour. Remove the sausage, add the cream to the pan and bring to a simmer. Season generously, then add the horseradish. Process with a stick blender until foamy.

Serve the sausage with the horseradish mousse and top with the smoked herring roe.