Potato pudding with sausages

Name: Potato pudding with sausages - Floarea C.
Ingredients: 1 kg potatoes 1.5 l water 350 g sausages (Radic Star) 1 large red onion 100 ml oil 3 eggs 1 tablespoon mustard 1 tablespoon milk basil oregano 1 tablespoon salt 5 clov

Meat - Potato pudding with sausages by Floarea C. - Recipia

I have often found myself with a few potatoes, a few eggs, and a corner of smoked cheese in the fridge, plus some sausages that I kept postponing using. On such days, this potato pudding with sausages has been the quick, hearty, and easily adaptable solution. It may seem rustic, but it’s exactly the kind of recipe that brings out the best in simple ingredients and pairs well with any pickles you have at home. Quick Info Total time: about 1 hour Preparation time: 25 minutes Baking time: 20-25 minutes Servings: 4-6 Difficulty: easy Recipe type: main dish, suitable for lunch or dinner, especially in winter Ingredients 1 kg potatoes 1.5 liters water 350 g sausages (Radic Star type or other not very fatty smoked sausage) 1 large red onion 100 ml oil 3 eggs 1 tablespoon mustard 1 tablespoon milk Basil (dried or fresh, to taste) Oregano 1 tablespoon salt 5 cloves garlic 50 g smoked cheese (Delaco, if available) 1 bunch parsley Preparation method 1. Wash and peel the potatoes, then cut them into suitable pieces if they are large. Boil them in salted water. Be careful not to overcook them – you want them just partially cooked, so a fork can penetrate easily, but they shouldn’t be completely soft. Drain them and let them cool in a sieve. 2. While the potatoes are cooling, slice the red onion into julienne strips and the sausages into rounds about a finger thick. 3. Heat the oil in a large skillet. Add the sausages and onion and sauté, stirring occasionally, until the onion softens and the sausages take on a slight color on all sides. Do not burn them. 4. Prepare a baking dish (I use one about 24 x 30 cm, but it’s not essential) and pour in the onion and sausage mixture along with all the oil from the skillet. 5. Add the boiled potatoes over the mixture in the baking dish. Gently mix with a spatula to coat the potatoes with the oil and the aroma from the sausages and onion without breaking them apart. 6. Peel the garlic and chop it finely. Sprinkle it over the potatoes and mix lightly. 7. Sprinkle basil, oregano, and chopped fresh parsley over the entire mixture. Add salt only if you feel it’s necessary, but usually, the sausages and the potatoes boiled in salted water are enough. 8. Beat the eggs with the mustard in a bowl. Add a tablespoon of milk to thin them out a bit. Mix well until homogeneous. 9. Pour the egg mixture evenly over the potatoes and sausages in the baking dish. 10. Place the dish in the preheated oven at 180 degrees. Leave it for 20 minutes, until the eggs visibly set and the potatoes are cooked. 11. Remove the dish, grate the smoked cheese on top (or slice it thinly if you prefer) and put the dish back in the oven, but with the heat off, for a few minutes, just to melt the cheese on top. 12. Let it cool slightly before cutting into portions. It’s good warm, but it holds up well at room temperature. Why I make this recipe often It helps me when I have sausages that I want to use differently than fried. You don’t need any special technique or hard-to-find ingredients. It’s made from simple things, hearty, and with a salad of pickles, you have your meal sorted without hassle. It never lasts long, but it can be kept in the fridge for a day or two without problems. Tips and variations Tips 1. Don’t boil the potatoes until they are completely soft, otherwise, they will break when mixed. 2. If the dish is non-stick or enameled, it doesn’t need to be greased additionally – the oil from the sausages is enough. 3. You can adjust the herbs after you’ve put everything in the baking dish, to taste. 4. Check that there isn’t too much salt, especially if you are using very salty sausages. Substitutions 1. Radic Star sausages can be replaced with any not very fatty smoked sausages. 2. The red onion can be replaced with yellow onion. 3. The smoked cheese can be swapped with plain cheese or another hard cheese that melts. 4. Parsley can be omitted, or you can use dill. Variations 1. You can add thinly sliced vegetables (bell peppers, zucchini) if you want it to be more colorful. 2. A meatless version can be made by leaving out the sausages and adding more vegetables. 3. You can sprinkle some hot or sweet paprika on top for extra flavor. Serving ideas I always serve it with pickled cucumbers or green tomatoes. It also goes well with pickled cabbage or beet salad. It doesn’t need sauces, it’s juicy enough from the oil and eggs. Frequently asked questions Can I use raw potatoes instead of boiling them first? I do not recommend it. If you don’t boil them at least partially beforehand, the potatoes won’t cook enough in the oven and will remain hard. What type of sausages can I use? Smoked sausages, not very fatty. Radic Star, cabanos, or any homemade sausages if they are well smoked work. Can it be made with new potatoes? It can, but new potatoes are more tender and break apart more easily. Be careful with the boiling time, it should be even shorter. What do I do if I don’t have smoked cheese? Any cheese that melts works – plain cheese, gouda, even a mix of leftover cheeses from the fridge. How much salt should I add if the sausages aren’t very salty? If you know you have milder sausages, you can add a pinch of salt over the potatoes when mixing them in the dish, but taste first so you don’t overdo it. Nutritional values Estimate for one serving (out of 6): Calories: approximately 400-450 kcal Proteins: 17-20 g Carbohydrates: 35-40 g Fats: 22-25 g Values vary depending on the type of sausages, cheese, and how much oil remains in the portion. It’s hearty, with enough proteins and fats, suitable for main meals. Storage and reheating It keeps well in the fridge for 1-2 days, covered. For reheating, it can be done in the oven or microwave. The texture of the potatoes remains okay if not reheated excessively. I do not recommend freezing, as the cheese and eggs can become watery after thawing.

Preparation

We clean the potatoes, wash them, and put them to boil in salted water. We leave them just until they start to soften a bit, then we drain the water and let them cool in a colander. We slice the onion into julienne, and the sausages into rounds. We heat the oil in a pan, add the sausages and onion, and sauté them gently on all sides. We pour the sausages and onion, along with the oil we sautéed them in, into a baking dish, place the potatoes, and gently mix to coat them a bit. We peel the garlic, chop it finely, and mix it among the potatoes. We sprinkle crushed basil, oregano, and finely chopped parsley over the ingredients. There will be no need to add salt, as the sausages are salty enough, and the potatoes are as well. We beat the three eggs with mustard and dilute them with a little milk. We spread the beaten eggs over the ingredients in the dish and put the dish in the oven for 20 minutes at 180 degrees. After the time is up, we grate cheese on top and leave the dish in the oven with the heat off to melt the cheese.

Potato pudding with sausages

Preparation

Tags

Categories