🍽️ Crispy Liver Sausage with Creamy Potato-Onion Puree and Spicy Bell Pepper Mustard Vegetables

Name: Crispy Liver Sausage with Creamy Potato-Onion Puree and Spicy Bell Pepper Mustard Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, starchy 1 kg; salt pinch; onions, red 1 pc.; bell pepper, red 2 pcs.; bell pepper, yellow 1 pc.; oil 4 tbsp; mustard 1 tbsp; heavy cream 200 g; pepper, black ground pinch; parsley, fresh 20 g; liverwurst 500 g; butter 4 tbsp; fried onions 4 tbsp

610 kcal · 30 min · 4 servings

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Ingredients

potatoes, starchy 1 kg
salt pinch
onions, red 1 pc.
bell pepper, red 2 pcs.
bell pepper, yellow 1 pc.
oil 4 tbsp
mustard 1 tbsp
heavy cream 200 g
pepper, black ground pinch
parsley, fresh 20 g
liverwurst 500 g
butter 4 tbsp
fried onions 4 tbsp

Instructions

1. Peel the potatoes and cut them into small cubes.
2. Place the potato cubes in a pot with lightly salted water.
3. Bring the water to a boil.
4. Reduce the heat to medium and cover the pot.
5. Cook the potatoes for about 20 minutes.
6. Halve the onions and remove the outer skins.
7. Dice the onions finely.
8. Wash the bell pepper thoroughly under running water.
9. Halve the bell pepper and remove the seeds and the stem.
10. Dice the bell pepper finely as well.
11. Heat 2 tablespoons of oil in a pot over medium heat.
12. Add the diced onions to the hot oil.
13. Sauté the onions for about 3 minutes until they are translucent.
14. Add the diced bell pepper and the mustard to the pot.
15. Fry the vegetables for another 3 minutes.
16. Add the whipping cream to the pan.
17. Season the mixture with salt and pepper.
18. Cover the pot and let the vegetables simmer on low to medium heat for about 10 minutes.
19. Wash the parsley and shake it dry.
20. Remove the thick stems from the parsley leaves.
21. Finely chop the parsley leaves.
22. Heat 2 tablespoons of oil in a frying pan over medium heat.
23. Place the liver sausage in the hot frying pan.
24. Fry the liver sausage on all sides for about 8 minutes until golden brown.
25. Drain the cooked potatoes using a lid as a strainer.
26. Add butter and fried onions to the drained potatoes.
27. Beat the potato mixture with a hand mixer on the highest setting until creamy.
28. Finally season the puree with salt and pepper.
29. Stir the chopped parsley into the bell pepper and mustard vegetables.
30. Place the potato-onion puree on the plates.
31. Place the bell pepper and mustard vegetables next to the puree.
32. Place the fried liver sausage on top of the puree.
33. Serve the dish immediately.

Nutrition per serving

kcal: 610
Protein: 18 g · Fett/Fat: 40 g · Carbs: 43 g