Creamy potato and carrot puree with fried sausages
easy
45 mins
45 mins
Ingredients
- 500 g Potatoes
- 500 g Carrots
- 7-10 Tbsp Salt
- 1 small iceberg lettuce
- 1 pickled cucumber
- 250 g Tomatoes
- 2-3 TABLESPOONS White wine vinegar
- 7-10 Tbsp Pepper
- 1 TEASPOON medium hot mustard
- 6 TABLESPOONS Oil
- 12 Pork bratwurst Bavarian style (à approx. 40 g)
- 2 Onions
- 1/8 l Milk
- 150 g ripened cream
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Parsley
Directions
- 1
Peel and wash the potatoes and carrots, cut into cubes and cook in boiling salted water for about 15 minutes. Clean, wash and drain the salad and pluck into bite-sized pieces. Clean and wash the cucumber and tomatoes. Cut cucumber into slices and tomato into wedges. Mix vinegar with some salt, pepper and mustard, add 3 tablespoons of oil.
- 2
Heat the rest of the oil. Fry the sausages for 6-8 minutes until golden brown. Peel onions, cut them into rings and add them to the sausages 3 minutes before the end of the cooking time. Drain the potato and carrot mixture and mash roughly. Mix milk and sour cream, heat carefully and stir into the chunky puree. Season to taste with salt, pepper and nutmeg. Carefully mix prepared salad ingredients and vinaigrette. Arrange salad, mashed potatoes and carrots and sausages on plates. Sprinkle puree with the onion rings.
- 3
Mix milk and sour cream, heat carefully and stir into the chunky puree. Season to taste with salt, pepper and nutmeg. Carefully mix prepared salad ingredients and vinaigrette. Arrange salad, mashed potatoes and carrots and sausages on plates. Sprinkle puree with the onion rings. Serve the dish garnished with the parsley
- 4
Preparation time approx. 45 minutes
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