Pan Fried Potato And Weisswurst Warm Salad
6 Dec 2009
It is not everyday that your local fruit and vegetable shop has an oversupply of one of your favorite ingredients to cook with. This weekend I drove my family to the local fruit shop for the very first time and we managed to get a bag of baby potatoes with skin so smooth and ochre for just 99 cents. On the drive back home I was thinking of how I was going to cook them and I decided on a warm salad. I wanted the skin on on these little babies, so after rummaging in the fridge for a few minutes, I was hit with the right inspiration for this wonderfully wholesome and so easy to make dish.
PAN FRIED POTATO AND WEISSWURST WARM SALAD
PREPARATION TIME – 30 MINS/ COOKING TIME – 20 MINS/ SERVES 4
Ingredients
1kg baby potatoes, washed and boiled with skin on
250g Weisswurst sausages, thickly sliced
1 tbsp olive oil
1 tsp chicken stock powder
1 tsp all purpose seasoning [could substitute with Moroccan Spice Mix]
1/4 cup white wine
freshly rosemary leaves
1/2 tsp red dried chili flakes
Method
In a large wok/pan, heat olive oil. Add the sausage and stir-fry on medium heat for 5 minutes till it starts browning. Add the boiled, whole potatoes, chicken stock powder, seasoning and chili flakes and pan-fry for 10 minutes on low heat, turning occasionally till all portions are nice and golden.
Add the white wine and rosemary, cook on high for a few seconds till all the liquid evaporates. Serve hot or warm.
Sneh Roy is a Designer, Blogger, Thinker, Mum, Illustrator, Foodie, Food Stylist, Photographer & Cook. Writing from Sydney in Australia, Sneh is the Principal Tastemaker & Storyteller at Cook Republic. In those non food obsessed moments, she designs wacky characters, logos and websites. Take a peek at her fabulous design blog LBOI and the eye candy portal Stars We Love. Read more about Sneh.
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excellent combination, perfect for a sunday (i’m thinking also paired with a glass of red wine!)