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Jacket potatoes with sour cream and liver sausage

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Ingredients for 2 servings:

  • 600 g potatoes, small, new harvest
  • 200 g veal liver sausage
  • 2 cups sour cream, or spring quark
  • 2 tbsp butter
  • Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Boil the potatoes in lightly salted water until tender. Drain, and if you like, serve the potatoes unpeeled. In my opinion, this is only recommended with new, organic potatoes. Serve with the liverwurst and sour cream. Sprinkle a little salt and melted butter over the potatoes. Serve with a crisp salad. Quick, easy, and absolutely delicious!

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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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