John Myers
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Sauce Potatoes Ala Grandma with Homemade Sausage
The perfect sauce potatoes ala grandma with homemade sausage recipe with a picture and simple step-by-step instructions.
sauce
- 1 bunch Chives fresh
- 50 g Bacon
- 1 Pc. Fresh onion
- 2 tablespoon Flour
- 2 tablespoon Butter
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
- 200 ml Vegetable broth
- 200 ml Milk
miscellaneous
- 1 kg Waxy potatoes
- 400 g Selfmade liver sausage
- 400 g Homemade black pudding
- Put the potatoes with their peel in a saucepan. Add a little salt. Then fill the pot with water until all potatoes are covered with 2 cm of water. Put the lid on and turn on the stove. (Level 3) When the water is boiling, place the lid on the pan at a slight angle. Turn the stove down to level 2. The potatoes are ready after about 20-25 minutes. Drain and let flash off.
- In the meantime, melt the butter in a saucepan and fry the diced bacon. Then add the onions and let them turn slightly translucent. Add some of the broth. Dust the flour with a sieve, stirring constantly. If the mass becomes too thick, mix more and more of the broth at the same time. Then cut the chives into small pieces and mix in. Stir in milk slowly. Season to taste with salt, pepper and nutmeg. Keep warm.
- Remove the skin from the potatoes and cut into fine slices. (For the lazy ones among us, you can use an egg slicer). Now mix the potatoes with the sauce. Heat again briefly.
- Now cut the homemade sausage into slices. Now put the sauce potatoes on the plate (it’s great if you’ve warmed the plate up beforehand) and garnish with the sausage slices. When the potatoes are nice and hot, the sausage runs very easily. This can also be accelerated with the micro or the oven that was used to warm up the plates. DONE if the whole thing is too lax for someone, you can (but you don’t have to) season something with Maggi Seasoning Mixture 2.
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