Jenners Sausage

Ingredients for Jenners Sausage

Instructions for Jenners Sausage

To prepare the Jenners Sausage recipe, please follow these instructions:

The potatoes are peeled and cut into 1 1/2 cm slices. Each slice is divided into quarters. Then they are boiled until they almost fall off the fork when stuck in them. The onions are peeled and cut into a 1/2 cm thick slice. Each slice is divided into quarters. Garlic cloves and cut into 1 mm slices and each slice is also divided into quarters. Onion and garlic roast on the pan until the onions are "ready", after which they are picked up on a plate. The sausages are cut into 1cm slices and fry the fat together with the paprika. When the sausages are "passed through" the onions arrive with the sausages. The water from the potatoes is poured into a small bowl and stored. Sausages, onion ketchup and cream poured over the potatoes. Stir very carefully, the potatoes should preferably not tear out. The potato water is poured in until the court has a suitable consistency. Season with salt and pepper. Let the dish boil and serve it.