John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- 200 g homemade black pudding
- 200 g homemade liver sausage
- 1 onion(s)
- 4 garlic cloves
- salt and pepper
- marjoram
- Sunflower oil
- n. B. Pickled gherkin(s)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
a hearty Palatinate specialty – in High German: dirty potatoes
Cook potatoes with their skins on the day before, if possible. Let them cool after peeling. Slice the potatoes, dice the onion, and finely chop the garlic. Fry the potatoes in a pan with the oil. Add the onion and garlic, and finally, when the potatoes are browned, add the chopped black pudding and liver sausage. Season with marjoram, salt, and pepper to taste. The sausage should melt in the pan, stirring constantly. Arrange on a plate and serve with gherkins. Serve with hearty bread and, of course, a Palatinate red wine—or even a beer.
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