jacket potatoes and barbecuemett

Name: jacket potatoes and barbecuemett
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Potatoes; 1 Onion; 500 g Pork sausage; 1 TABLESPOON Oil; 7-10 Tbsp pepper, salt; 250 ml Barbecue sauce (bottle); 1⁄2 Federation Chives; 200 g sour cream; 150 g Whole milk yoghurt

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Potatoes
1 Onion
500 g Pork sausage
1 TABLESPOON Oil
7-10 Tbsp pepper, salt
250 ml Barbecue sauce (bottle)
1⁄2 Federation Chives
200 g sour cream
150 g Whole milk yoghurt

Directions

1
Wash the potatoes, cover and cook for about 20 minutes. Peel and chop the onion. Fry the ground pork in hot oil until coarse. Fry onion briefly. Season with pepper and a little salt. Add barbecue sauce and 150 ml water, simmer for about 5 minutes.
2
Wash the chives and cut into small rolls. Mix with sour cream and yoghurt, season. Drain potatoes, cut lengthwise, press on a little and spread on plates. Pour ground pork fat and sour cream on the potatoes.
3
Coleslaw.