Cook 875 gm of potatoes , peeled and cut into bite sized cubes , in a covered saucepan until almost tender ( 10 - 12 minutes ).
Add 1 and 1/2 cups of thawed frozen peas for the last 3 minutes of cooking .
In a medium sized pan bring 1/4 cup of water to a slow simmer .
Add 4 medium sized knackwurst ( pricked) , cover the pan with a lid .
Cook for 5 minutes , gently shake the pan while cooking.
Remove the lid and turn the sausages and cook for a further minute .
Transfer the sausages to a chopping board and slice them into bite sized pieces .
Drain the potatoes and peas in a large mixing bowl .
Add the sliced sausages .
Now add 2 tbs of rice bran oil and add 1 sliced red capsicum , 1 medium onion , finely chopped and saute , stirring often , until they soften .
Add 1/3 rd cup of apple cider vinegar , 1/3 cup of chicken stock , 2 tbs of Dijon mustard , 1 tsp of caraway seeds , salt and pepper to taste .
Bring this to a gentle simmer , stirring constantly .
Pour over the potato mixture and toss gently.
Serve with a sprinkle of dill .
Add 1 and 1/2 cups of thawed frozen peas for the last 3 minutes of cooking .
In a medium sized pan bring 1/4 cup of water to a slow simmer .
Add 4 medium sized knackwurst ( pricked) , cover the pan with a lid .
Cook for 5 minutes , gently shake the pan while cooking.
Remove the lid and turn the sausages and cook for a further minute .
Transfer the sausages to a chopping board and slice them into bite sized pieces .
Drain the potatoes and peas in a large mixing bowl .
Add the sliced sausages .
Now add 2 tbs of rice bran oil and add 1 sliced red capsicum , 1 medium onion , finely chopped and saute , stirring often , until they soften .
Add 1/3 rd cup of apple cider vinegar , 1/3 cup of chicken stock , 2 tbs of Dijon mustard , 1 tsp of caraway seeds , salt and pepper to taste .
Bring this to a gentle simmer , stirring constantly .
Pour over the potato mixture and toss gently.
Serve with a sprinkle of dill .
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