🍽️ Crispy Liver Sausage with Mustard Potatoes and Crunchy Cucumber Salad

Name: Crispy Liver Sausage with Mustard Potatoes and Crunchy Cucumber Salad
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mostly waxy 1 kg; salt 1 tsp; cucumbers 2 pcs; vinegar 2 tbsp; oil 5 tbsp; mustard 4 tsp; sugar pinch; pepper, black ground pinch; dill, fresh 15 g; liverwurst 800 g; cream cheese, plain 100 g; butter 2 tbsp; sweet mustard 2 tsp

566 kcal · 30 min · 4 servings

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Ingredients

potatoes, mostly waxy 1 kg
salt 1 tsp
cucumbers 2 pcs
vinegar 2 tbsp
oil 5 tbsp
mustard 4 tsp
sugar pinch
pepper, black ground pinch
dill, fresh 15 g
liverwurst 800 g
cream cheese, plain 100 g
butter 2 tbsp
sweet mustard 2 tsp

Instructions

1. Peel the potatoes and cut them into evenly sized cubes.
2. Place the potato cubes in a pot and cover them with salted water.
3. Bring the water to a boil and cook the potatoes covered for about 15 minutes over medium heat.
4. Wash the cucumbers thoroughly and trim off the ends.
5. Slice the cucumbers thinly or grate them finely.
6. Place the cucumber slices in a colander and sprinkle them with about 1 teaspoon of salt.
7. Let the cucumbers drain for a while to release some moisture.
8. Mix vinegar, 3 tablespoons of oil, 1 teaspoon of mustard, and sugar in a bowl to make the dressing.
9. Season the dressing to taste with salt and pepper.
10. Wash the dill and pick off the fine tips from the stems.
11. Finely chop the dill.
12. Squeeze the marinated cucumber slices well to remove excess liquid.
13. Add the squeezed cucumbers to the prepared dressing.
14. Stir the chopped dill into the cucumber salad.
15. Taste the salad again and adjust with salt and pepper if needed.
16. Heat 2 tablespoons of oil in a frying pan over medium to high heat.
17. Halve the slices of liver sausage as desired.
18. Fry the liver sausage slices in the hot oil for about 5 minutes until golden brown on all sides.
19. Drain the cooked potatoes in a colander.
20. Reserve some of the cooking water for later use.
21. Return the potatoes to the pot.
22. Add about 100 milliliters of the reserved cooking water, cream cheese, butter, 3 teaspoons of mustard, and sweet mustard.
23. Mix everything thoroughly until a creamy mixture forms.
24. Finally, season the mustard potatoes with salt and pepper to taste.
25. Plate the fried liver sausage.
26. Serve the liver sausage together with the mustard potatoes and cucumber salad.
27. Enjoy your meal!

Nutrition per serving

kcal: 566
Protein: 23 g · Fett/Fat: 34 g · Carbs: 42 g