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Print Recipe
"Baby Potato" with Sausage and Cheese Recipe
I think everyone knows the famous fast food chain where they prepare delicious baked potatoes with different fillings. Russian soul loves potatoes, nothing can be done. And perhaps no picnic is complete without baked potatoes on the coals or on the grill. I suggest a recipe in the style of "potato crumbs" with a salad of homemade sausage, cheese and pickles. I assure you, these potatoes will be eaten faster than a barbecue at a picnic!
Cook Time 60 minutes
Servings
Ingredients
For making sausage:
To prepare the salad:
For "potato crumbs":
  • 6 pieces Potato the weight of the tuber is about 150-180 g.
  • Filling salad with sausage and cheese, to taste
Cook Time 60 minutes
Servings
Ingredients
For making sausage:
To prepare the salad:
For "potato crumbs":
  • 6 pieces Potato the weight of the tuber is about 150-180 g.
  • Filling salad with sausage and cheese, to taste
Instructions
  1. To prepare the simplest homemade sausage, I suggest taking ready-made minced Turkey. Minced meat should be very cold, fresh from the refrigerator.
    To prepare the simplest homemade sausage, I suggest taking ready-made minced Turkey. Minced meat should be very cold, fresh from the refrigerator.
  2. Add water, salt and nitrite, sugar and spices to the minced meat, knead well with a fork until white threads appear and put in the refrigerator for at least 3 hours. Maximum for a day.
    Add water, salt and nitrite, sugar and spices to the minced meat, knead well with a fork until white threads appear and put in the refrigerator for at least 3 hours. Maximum for a day.
  3. Spread the foil, put the minced meat on it, form a sausage, wrap the tips tightly.Place the sausage in a baking dish and place in a cold oven. Cook at 50°C for about 30 minutes, then increase the temperature to 80°C and cook until the temperature inside the sausage reaches 68-72 °C.If there is no thermometer, then cook at the rate of 1 minute per 1 mm of diameter (section). Place the finished sausage in the refrigerator overnight to Mature.
    Spread the foil, put the minced meat on it, form a sausage, wrap the tips tightly.Place the sausage in a baking dish and place in a cold oven. Cook at 50°C for about 30 minutes, then increase the temperature to 80°C and cook until the temperature inside the sausage reaches 68-72 °C.If there is no thermometer, then cook at the rate of 1 minute per 1 mm of diameter (section).
Place the finished sausage in the refrigerator overnight to Mature.
  4. To prepare the salad filling: finely chop the finished sausage, pickled cucumbers, dill. Add grated cheese, crushed garlic, pepper and mayonnaise. Mix well, put it in a container and put it in the refrigerator. It is better to make a salad in advance so that it is infused.
    To prepare the salad filling: finely chop the finished sausage, pickled cucumbers, dill. Add grated cheese, crushed garlic, pepper and mayonnaise. Mix well, put it in a container and put it in the refrigerator. It is better to make a salad in advance so that it is infused.
  5. Wrap the potatoes in foil and bake on coals. This can be done in a barbecue with a lid, on a grill over coals or on skewers.You can also bake potatoes at home in the oven, wrap them in a Terry towel and put them in a thermos bag so that they do not cool down. Take it with you on a picnic, and then lightly blow smoke on the grill.
    Wrap the potatoes in foil and bake on coals. This can be done in a barbecue with a lid, on a grill over coals or on skewers.You can also bake potatoes at home in the oven, wrap them in a Terry towel and put them in a thermos bag so that they do not cool down. Take it with you on a picnic, and then lightly blow smoke on the grill.
  6. Cut the finished potatoes with a knife. Use a fork to gently mash the pulp and put a good portion of the filling inside.It is very tasty to mix the filling with the hot pulp, so that the cheese is slightly melted, and the garlic reveals its flavor.
    Cut the finished potatoes with a knife. Use a fork to gently mash the pulp and put a good portion of the filling inside.It is very tasty to mix the filling with the hot pulp, so that the cheese is slightly melted, and the garlic reveals its flavor.

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