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Jacket Potato Triplets with Country Liver Sausage and Pickled Cucumber

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Jacket Potato Triplets with Country Liver Sausage and Pickled Cucumber

The perfect jacket potato triplets with country liver sausage and pickled cucumber recipe with a picture and simple step-by-step instructions.

  • 600 g Waxy triplets (small potatoes!)
  • 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
  1. 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.
Dinner
European
jacket potato triplets with country liver sausage and pickled cucumber

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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