Caribbean potato with grilled chicken sausage
From these Caribbean potatoes, seasoned with Jamaican jerk, chicken sausage, beans and mango you get the summer in your sphere.
Bring a large pan of water with salt, if necessary, to the boil. Clean the potatoes and cut into 2 cm pieces.
When the water boils, add the unpeeled potato pieces and cook for 3 minutes. Drain and let drain well.
Heat the oil in a large frying pan and fry the potatoes with the Jamaican jerk in 12 min. Over medium heat. Change regularly.
Meanwhile, bring a large pan of water with salt, if necessary, to the boil.
Heat the grill pan without oil or butter and grill the sausages in approx. 12 min. Over medium heat until done.
Drain the corn on the cob, scoop with the oil and grill them around the last 3 minutes with the sausages.
In the meantime, cut the coriander roughly. Peel the mango, cut the flesh along the kernel and cut into cubes.
When the water boils, add the green beans and cook for 6 minutes. Drain and let drain well.
Spoon with the corn, mango and two thirds of the coriander. Sprinkle with pepper.
Sprinkle the potatoes with the rest of the coriander and serve with the sausage and green beans.
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