Beef chipolata with cucumber yoghurt

Name: beef chipolata with cucumber yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 el liquid casser; 225 g beef chipola sausage; 425 g potato wedges with peel; 1,5 cucumber; 10 g fresh fresh mint; 300 ml Greek yoghurt; 20 g cress; 3 toe garlic; 300 g mixed salad

Seasoned sausages with potato wedges, fresh mint, Greek yogurt, cucumber and cress.

Ingredients

Kitchen Stuff

food processor
Frying pan with non-stick coating

Directions

Heat 1/3 casserole in a frying pan and fry chipolata sausages in 10 min. Around brown and cooked. Heat 2/3 casserole in pan with non-stick coating.
Fry the potato wedges in the pan in 2 parts brown. Sprinkle with salt. Wash the cucumber, cut the ends and grate the cucumber.
Remove the sprigs of the leaves of fresh mint and cut finely.
Mix yoghurt with cucumber, garlic, cress and fresh mint (keep some cress and fresh mint for garnishing).
Season with salt and pepper. Cut the sausages into slices and mix through the baked potatoes.
Serve the mixed lettuce and fresh cucumber-yoghurt dip topped with cress and fresh mint with the baked potatoes with slices of sausage.