Cervelat sausage and potato bowl

Cervelat sausage and potato bowl

Total: 30 min. | Active: 30 min.
gluten-free
Nutritional value / person: 527 kcal
, Fat: 31 g
, Carbohydrate: 37 g
, Protein: 19 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potatoes

2 tbsp clarified butter
800 g new potato, sliced

Cervelat sausages

½ tbsp clarified butter
4 cervelat sausage (approx. 100 g each), peeled, halved lengthwise, sliced

Dressing

1 tbsp mild mustard
3 tbsp white balsamic vinegar
½ tsp salt
a little pepper
1 cucumber, halved lengthwise, deseeded, sliced
1 spring onion incl. green part, cut into rings
1 bunch radish, thinly sliced
2 tbsp flat-leaf parsley, roughly chopped
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How it's done

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Potatoes

Heat the clarified butter in a non-stick frying pan. Add the potatoes, cover and cook over a medium heat for approx. 14 mins. until soft, turning occasionally.

Cervelat sausages

Add the clarified butter and cervelat sausages to the potatoes, remove the lid and fry for approx. 7 mins. until golden brown, turning occasionally.

Dressing

Mix together the mustard, the balsamic, salt and pepper, add to the potatoes along with the cucumber, spring onions, radish and parsley, mix well.

Good to know
Serve with: Bread

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