Liver sausage potato roll with apple compote and mixed salad

Name: Liver sausage potato roll with apple compote and mixed salad
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 500 g floury potatoes; 7-10 Tbsp Salt; 300 g coarse liver sausage; 150 g Fresh cream; 2 TABLESPOONS grainy mustard; 7-10 Tbsp Pepper; 2 red onions; 250 g Flour; 1 egg (size M); 1 Egg yolk (size M); 2-3 TABLESPOONS Whipped cream; 1 Organic Lemon; 500 g Apples; 100 ml dry white wine; 2 TABLESPOONS Sugar; 2 Cloves; 1 Star Anise; 50 g dried cranberries; 1/2 bunch Chives; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

500 g floury potatoes
7-10 Tbsp Salt
300 g coarse liver sausage
150 g Fresh cream
2 TABLESPOONS grainy mustard
7-10 Tbsp Pepper
2 red onions
250 g Flour
1 egg (size M)
1 Egg yolk (size M)
2-3 TABLESPOONS Whipped cream
1 Organic Lemon
500 g Apples
100 ml dry white wine
2 TABLESPOONS Sugar
2 Cloves
1 Star Anise
50 g dried cranberries
1/2 bunch Chives
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and chop the potatoes. Cook the potatoes in salt water. Drain and let it evaporate well. Let the potatoes cool down. Remove liver sausage from the skin and crumble it coarsely. Mix crème fraîche and mustard.
2
Season to taste with salt and pepper. Peel and finely chop the onions.
3
Press the potatoes through a potato ricer. Mix potato, flour, salt and egg with the dough hooks of the hand mixer to a smooth dough. Roll out the dough on a floured work surface (approx. 30 x 40 cm).
4
Spread the crème fraîche on top, leaving a 2-3 cm wide edge. Spread liver sausage and onion evenly on the glaze.
5
Fold in the side edges and roll up from the long side with a little pressure. Place the roll on a baking tray lined with baking paper. Mix egg yolk and cream and brush the roll evenly with it. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
6
manufacturer) bake for about 50 minutes. Cover with aluminium foil if necessary.
7
Wash the lemon thoroughly, dab dry and peel a piece of peel thinly. Squeeze the lemon (4-5 tbsp. juice). Peel apples and cut out the core. Cut apple quarters into pieces and put them in a pot with white wine, sugar, spices, cranberries, lemon juice and peel.
8
Bring to the boil, cover and stew for 8-10 minutes. Put compote in a bowl, remove lemon peel. Let the compote cool down.
9
Take the potato roll out of the oven and let it cool down for about 15 minutes. Wash the chives, shake dry and cut into fine rolls. Sprinkle the roll with it. Serve with compote. Serve with salad.