New potatoes with spicy sausage, pan-fried

Ingredients

• 2 kg very small new potatoes
• 2000 ml water
• 1 teaspoon fine salt
• 30 g green parsley
• 250 g dried spicy Szeged-style Hungarian sausage
• 100 ml sunflower oil
• 1 hot pepper (30 g)
• 1 green onion (40 g)

Preparation

1. Scrub the potatoes with a plastic dish sponge that you use only for this, then rinse them well. 2. Bring 2000 ml water to the boil with 1 teaspoon fine salt. When it boils, add the potatoes and half the parsley (15 g) and let them boil. 3. Meanwhile, clean and wash the hot pepper and the green onion. 4. Cut the sausage into thin rounds. Put 100 ml oil in a large pan over medium heat and fry the sausage rounds for 2-3 minutes, just long enough for them to take on the colour and flavour of the oil. 5. After 18 minutes of boiling, when a knife slides easily into a potato, drain the potatoes from the hot water. 6. Add the drained potatoes to the pan with the sausage. Fry them for 10 minutes over medium heat, stirring from time to time, until they brown at the edges. Don't rush them. 7. Finely chop the remaining 15 g parsley, mix it with the potatoes, then take the pan off the heat. 8. Cut the hot pepper and the green onion into rounds. Serve the potatoes topped with pepper rounds, parsley and green onion rounds.