John Myers
Salsiccia with Potato Brunch Puree and Colorful Vegetables
The perfect salsiccia with potato brunch puree and colorful vegetables recipe with a picture and simple step-by-step instructions.
- 10 Salsiccia Mettwurst
- 600 g Potatoes
- 3 El. Brunch paprika hot peppers
- 1 shot Milk
- 1 packet Butter vegetables frozen
- Oil
- Salt
- Pepper
- Nutmeg
- Vegetable broth
- Butter
- Peel and dice the potatoes and cook them in the vegetable stock.
- Cook the vegetables with a little water, a spoonful of butter, salt, pepper and a pinch of nutmeg.
- Fry the salsiccias in oil until brown on each side.
- Drain the potatoes, add butter, milk and brunch and mash with a potato masher to a potato mash.
- Arrange the kartiffel mash with the vegetables and the salsiccias on a plate and serve.
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