John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- 500 g minced meat, preferably seasoned pork or sausage filling
- 250 g liver sausage, homemade
- 2 stalk(s) leeks, medium
- 1 small apple, sour
- salt and pepper
- Fat, for frying
- nutmeg
- Thyme
- rosemary
- marjoram
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
with minced meat and liver sausage
Peel the potatoes and slice them. Trim the leeks and cut them into thin rings. Season the unseasoned ground beef generously with pepper, salt, and a touch of nutmeg. The pork sausage and sausage filling can be used as purchased. Sauté the leeks in a little butter and set aside. Add the fat to the pan (we always use a nonstick pan), heat it up, and add the raw potato slices along with the ground beef. Season with pepper, salt, and the herbs. Sauté first over medium heat with the pan covered until the potatoes are slightly softened, then fry everything over high heat until crispy. Finally, add the leeks and liverwurst in small piles to the pan and stir in. It looks a bit strange, but for those who like hearty, home-cooked food, it’s very tasty. Opinions differ on the apple: some say it absolutely has to be added – cut into small cubes. We don’t like that so much. If you prefer, you can of course use pre-cooked potatoes. Then it goes faster.
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