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🍽️ Potato Shooter with Curry Sausage

150 kcal · 30 min · 4 servings

Ingredients

• 1 potato
• 1 shallot
• 1 tsp olive oil
• 100 ml vegetable stock
• 100 ml whipping cream
• salt
• pepper from the mill
• 2 small white sausage
• 2 tbsp oil
• curry powder
• some cress

Instructions

1. 1. Peel the potatoes and rinse them under running water.
2. 2. Cut the peeled potatoes into small cubes.
3. 3. Peel the shallot and dice it finely as well.
4. 4. Heat the olive oil in a small saucepan.
5. 5. Sauté the shallot cubes in the hot oil for a short time.
6. 6. Add the potato cubes and the vegetable stock to the pot.
7. 7. Cook the mixture for about 15 minutes until the potatoes are soft.
8. 8. Transfer the cooked potato mixture into a blender.
9. 9. Pour the cream into the blender.
10. 10. Blend the mixture with the blender until it is fine and smooth.
11. 11. Season the potato puree mixture with salt and pepper.
12. 12. Let the potato mixture cool down completely.
13. 13. Cut the white sausages into 16 equal slices.
14. 14. Heat some oil in a non-stick pan.
15. 15. Fry the sausage slices in the pan until crispy and brown.
16. 16. Sprinkle the fried sausage slices with curry powder.
17. 17. Fill the cooled potato mixture into small shot glasses.
18. 18. Garnish the shooters with some fresh cress.
19. 19. Skewer two slices of the curry sausage each onto wooden sticks.
20. 20. Place the sausage sticks on top of the filled glasses.

Nutrition per serving

• kcal: 150
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 3 g