John Myers
Contents
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Ingredients
- 600 g Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Whole caraway seeds
- 1 Can Country liver sausage approx. 300 g *)
- 2 Pickled cucumbers (own production!)
- 2 tsp Mustard medium hot
- 2 tsp Cream horseradish (glass)
- 2 Carrot pieces from the pickle jar for garnish
Instructions
- Wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain, let cool down a little and peel off. *) Remove the sausage fat from the can. Serve jacket potato triplets with liver sausage and gherkin, garnished with horseradish (1 teaspoon each), medium-hot mustard (1 teaspoon each) and carrot pieces.
