Wednesday, December 22, 2010

Tuesday: Bratkartoffeln with merguez

We had some merguez leftover from the weekend and combining it with potatoes seemed like a natural:

Peel some potatoes and slice them about 1/2cm thick. Toss them in a pan with some oil and a pinch of salt and cook them, covered, over medium high heat for 10-15 minutes, stirring only a few times. The potatoes should have some color and be heading towards cooked. Add some thickly sliced onion and cook another 5-10 minutes, again stirring only a few times. Finally add sliced merguez and some sweet paprika and let the sausage heat through.

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