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Print Recipe
Cream Potatoes with smoked Sausage Recipe
Our family is very fond of baked potatoes in different variations. My favorite is potatoes with smoked bacon. But smoked bacon is not always in the refrigerator, but smoked or semi-smoked sausage is almost always there. So this recipe was born. The potatoes are very tender, with a creamy taste and smoked aroma. Perfect for a hearty lunch or dinner.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Peel the potatoes and cut them into slices about 1.5 cm thick.
    Peel the potatoes and cut them into slices about 1.5 cm thick.
  2. Put the potatoes in a saucepan, cover with water, boil after boiling water for 5 minutes. Toss in a colander. Allow the water to drain.
    Put the potatoes in a saucepan, cover with water, boil after boiling water for 5 minutes. Toss in a colander. Allow the water to drain.
  3. Sausage can be taken both smoked and semi-smoked. Cut first into circles, then into thin strips.
    Sausage can be taken both smoked and semi-smoked. Cut first into circles, then into thin strips.
  4. Half of the baking foil is greased with vegetable oil. Put the potatoes and whole garlic cloves on the greased part of the foil, season with salt and pepper. Put the butter, cut into pieces, on the potatoes. Sprinkle the sliced sausage on top. Cover with the second half of the foil. Bend at the edges. Bake in a preheated 180 degree oven for about 40 minutes.
    Half of the baking foil is greased with vegetable oil.
Put the potatoes and whole garlic cloves on the greased part of the foil, season with salt and pepper.
Put the butter, cut into pieces, on the potatoes. Sprinkle the sliced sausage on top.
Cover with the second half of the foil. Bend at the edges.
Bake in a preheated 180 degree oven for about 40 minutes.
  5. The finished potatoes are sprinkled with finely chopped herbs and you can eat.
    The finished potatoes are sprinkled with finely chopped herbs and you can eat.

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