The chef’s sausage fries disappear from the tray in no time

Chef Risto Mikkola’s sausage-fries disappear in an instant into better mouths.

Sausage fries that are a step better. Roni Lehti

Here is a better version of the barbecue classic.

Sausage and potatoes are undeniably a classic night food. 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 five 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 enthuses.

He made a slightly better version of the sausage fries.

– A tin of sausages disappears in an instant. You just can’t stop eating them.

But how do you make such ordinary food as sausage and potatoes even tastier?

– Raw materials, Mikkola summarizes.

– When you want to do good, invest in raw materials. You’ll be surprised when you compare this dish to deep fryer fries and b-grade hot dogs. This is not some version of five in the morning, Mikkola laughs.

The name already tells you that the food has not been spoiled by the amount of raw materials. Potatoes Mikkola has carefully chosen the new summer potatoes. They have been peeled with Mikkola’s salt and pepper paste. That is, potatoes and coarse sea salt are put inside the t-shirt. Then we hold each end of the shirt so that the potatoes don’t fly out of the shirt. After that, the shirt is waved and whipped to mix the potatoes and salt. Finally, rinse the potatoes lightly, as there is plenty of coarse salt on their surface.

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 grilled sausage Kivikylä Huilun tuhti 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


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. Enjoy.


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. Let it cool.