Lyonnais sausage and potato mats Ingredients: 700 g of - ORGANIC U potatoes Extra U Verge olive oil Butter flavors - 1- Lyonnais cooking sausage - 6 sprigs of - parsley, salt and pepper.
Utensils: 1 saucepan - 1 blender - 1 board - 1 frying pan - 1 grater - 1 tablespoon - 1 pitter - 1 kitchen scale -
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
In a large saucepan, place the sausage and cover it with cold water. Leave to cook at a low simmer for 30 min. Leave the sausage in the hot water for 5 minutes after turning off the heat.
Phase 2
Peel and wash the potatoes in clean water. Dry them carefully in a clean cloth. Then grate themwith a large grater or a suitable blender.
Phase 3
Chop the parsley and add it to the potatoes, season with salt and pepper.
Phase 4
In a large frying pan, heat a tablespoon of olive oil with a knob of butter.
Phase 5
Make 4 small piles in the pan and let them cook for 8 minutes on one side, turn them over and let them cook again for 8 minutes. Cut the sausage into slices and serve with the mats.
Utensils: 1 saucepan - 1 blender - 1 board - 1 frying pan - 1 grater - 1 tablespoon - 1 pitter - 1 kitchen scale -
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
In a large saucepan, place the sausage and cover it with cold water. Leave to cook at a low simmer for 30 min. Leave the sausage in the hot water for 5 minutes after turning off the heat.
Phase 2
Peel and wash the potatoes in clean water. Dry them carefully in a clean cloth. Then grate themwith a large grater or a suitable blender.
Phase 3
Chop the parsley and add it to the potatoes, season with salt and pepper.
Phase 4
In a large frying pan, heat a tablespoon of olive oil with a knob of butter.
Phase 5
Make 4 small piles in the pan and let them cook for 8 minutes on one side, turn them over and let them cook again for 8 minutes. Cut the sausage into slices and serve with the mats.