Potato-mett pan with gherkin relish

Name: Potato-mett pan with gherkin relish
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 500 g Pork sausage; 6 Stem(s) Marjoram; 1 glass (370 ml) Gherkins; 4 Onions; 4 TABLESPOONS Oil; 1-2 TABLESPOONS Sugar; 5 TABLESPOONS white balsamic vinegar; 7-10 Tbsp salt, pepper; 2 TABLESPOONS clarified butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

The simple potato and mince pan is really enhanced by the gherkin relish, a few herbs on top - ready is a real feel-good meal for the whole family.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
500 g Pork sausage
6 Stem(s) Marjoram
1 glass (370 ml) Gherkins
4 Onions
4 TABLESPOONS Oil
1-2 TABLESPOONS Sugar
5 TABLESPOONS white balsamic vinegar
7-10 Tbsp salt, pepper
2 TABLESPOONS clarified butter

Directions

1
For the relish peel 2 onions and chop them finely. Drain the gherkins and collect the stock. Chop the gherkins finely. Heat the oil in a pot. Fry diced onions in it. Fry the gherkins briefly.
2
Sprinkle with sugar and lightly caramelise. Deglaze with cucumber stock and vinegar. Season with salt and pepper. Bring to the boil and simmer for about 15 minutes. Season relish with salt and pepper.
3
Peel, wash and dice the potatoes for the mince pan. Heat clarified butter in a large pan. Brown the potatoes in it and fry them at medium heat for about 15 minutes. Peel 2 onions and dice them finely.
4
Remove the potatoes.
5
Fry the minced meat in the hot frying fat until it is firm, breaking it up into large flakes with a spatula. Add the onions and fry briefly. Add the potatoes and season with salt and pepper. Add 150 ml water, bring to the boil and cook for about 10 minutes, stirring several times.
6
Wash the marjoram, pluck the leaves from the stalks and put them in the pan. Season the potato-mett pan with salt and pepper. Serve with the cucumber relish.