Boiled potatoes with barbecue-mett and sour cream

Name: Boiled potatoes with barbecue-mett and sour cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 medium-sized potatoes; 1 Onion; 1 TABLESPOON Oil; 500 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (250 g) bottle of barbecue sauce; 150 ml Vegetable broth (instant); 2 Carrots; 1 package (400 g) Coleslaw; 1/2 bunch Chives; 150 g sour cream; 1 (150 g) Mug of whole milk yoghurt

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 medium-sized potatoes
1 Onion
1 TABLESPOON Oil
500 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (250 g) bottle of barbecue sauce
150 ml Vegetable broth (instant)
2 Carrots
1 package (400 g) Coleslaw
1/2 bunch Chives
150 g sour cream
1 (150 g) Mug of whole milk yoghurt

Directions

1
Wash the potatoes thoroughly and boil them in boiling water for 25-30 minutes until soft. Peel and chop the onion. Heat oil in a pan and fry onion until transparent. Add ground pork and fry for about 5 minutes until coarsely crumbly.
2
Season with salt and pepper. Add barbecue sauce and stock and simmer for 12-15 minutes. In the meantime peel, wash and grate the carrots. Mix coleslaw and grated carrots. Wash chives, shake dry and cut into small rolls.
3
Mix sour cream, yoghurt and half of the chives. Drain potatoes, cut lengthwise, break apart and arrange on plates. Pour barbecue-mett over the potatoes, place 1 teaspoon of sour cream on each and sprinkle with chives.
4
Serve with salad and the rest of the sour cream.