Chestnut mousse with krainer sausage and horseradish
I made this recipe as a cold starter for St. Martins feast, which is celebrated in Slovenia (and many other European countries). In Slovenia, St. Martin’s day is considered the day when must turns into the wine and this is the excuse for big partying. The Sunday closest to St. Martins day (11. November) is considered St. Martin’s Sunday and traditionally, the roasted goose together with mlinci (something like unleavened bread, baked and then soaked in a clear soup) is served for lunch on this day.
Blend cooked and peeled chestnuts in a blender. Add just enough sour cream to get smooth paste, but it should be hard enough for piping. Cook Krainer sausage (if you can’t get Krainer, Polish or some kind of german sausage for cooking will do, although it is not the same), cool it down and slice to thin slices. Pipe the chestnut paste/mousse on the top of sausage slice and sprinkle with freshly grated horseradish. I served it with three-coloured bread, which is easy to make. Prepare three kinds of bread doughs with wheat flour, buckwheat flour and cornflower. Flat each dough on top of each other (I start with wheat, put buckwheat on that and finish with corn) and roll it with rolling pin quite thinly. Then roll the dough to make long loaf (like french bread) and bake.