The classic of night dishes is also delicious during the day.
Ketchup and pickles crown the sausage potatoes. Roni Lehti
The classic of night food is undeniably sausage and potatoes. The perennial favorite of barbecue dishes has been proven both as a “dagen efter” after a happy evening and as a tamer of food panic in a family with children.
– Sausage and potatoes are a traditional six in the morning food. It tastes good at night, but also during the day. Always. After all, we Finns are a nation of sausages, chef Risto Mikkola anneal.
According to Mikkola, you just can’t stop eating these sausage fries, because his version is a degree better. The reason is the raw materials.
– You’ll be surprised when you compare this food to french fries made in a deep fryer and b-class sausage. This is not some version of six in the morning, Mikkola laughs.
Washed, cut into pieces and roasted in the oven, the potato turns into a sweet and pleasant taste.
– As a sausage, you can use more than a jogging sausage. This time I have the grilled sausage Kivikylä’s Huiluntuhti and, in addition, Balkan sausage and rye sausage. They all have different mouthfeel and taste.
Of course, everyone can choose their favorite sausages for the food, and there can be more than three types of sausages.
About 20 minutes of roasting is enough for chopped potatoes. At the same time, fry the sausages in the pan. Then there’s nothing else to add but flavor and color from chopped leaf parsley. That’s it.
Sausage fries
1 kg of washed small potatoes in 1 cm slices
1 large onion chopped
3 grilled sausages in slices
3 rye sausages in slices
400 g cubed Balkan sausage
1 pot of chopped parsley
salt
black pepper
1 dl rapeseed oil
1. Mix the potato slices, half a teaspoon of rapeseed oil, 1 teaspoon of salt and 0.5 teaspoon of black pepper. Put the seasoned potatoes on a baking sheet on baking paper and roast at 200 degrees for 20 minutes.
2. Fry the sausages and onions in a frying pan until nicely brown. Mix the roasted potatoes, sausages, onion and parsley on a baking sheet and pour into a serving dish.
Mustard ketchup
1.5 dl tomato puree
1 dl of glucose
0.5 dl of vinegar
0.5 dl of sugar
1 1/2 teaspoons salt
4 tsp mustard seeds
3 teaspoons mustard flour
1. Put everything except the mustard seeds in a bowl and mix with a stick blender until the consistency is smooth and shiny. Finally, add the mustard seeds.
Pickle jam
2 pickles (e.g. Myrttinen) diced
2 dl pickle broth
1 large onion chopped
0.5 dl mustard seeds
1.5 dl jam sugar
1. Combine all the ingredients in a pot and boil for 15 minutes. Allow to cool.