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Alfonso
Fried sausage with sweet potato mash and chicory salad
Mashed potato from sweet potatoes with sausage and salad of chicory, grapes and yoghurt dressing.
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Ingredients
Directions
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Bring a large pot of water to the boil. Peel the crumbly potatoes and cut into equal pieces.
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Add them, if the water boils, with possibly some salt. Cook in 20 min. Until done.
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Peel the sweet potatoes and cut into equal pieces. Add them to the crumbly potatoes for the last 10 minutes.
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Drain all potatoes, but collect 1 cup of cooking liquid.
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Purée with the puree pestle to a coarse puree. Add as much cooking liquid until it is smooth.
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Season with pepper and salt. Cut the chives finely and scoop through the puree.
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In the meantime, heat the oil in a frying pan and fry the sausages on high heat, reduce the heat and fry the sausages in 12 min. Times regularly.
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Cut the bottom of the chicory, halve the stalks lengthways and remove the hard core. Cut the leaves in width into thin strips.
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Halve the grapes. Stir in the yogurt with the mayonnaise and vinegar and season with salt and pepper.
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Spoon the chicory with the yoghurt dressing and spread the grapes over it. Serve the sausage with the puree and chicory salad.
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Nutrition
685Calories
Sodium30% DV715mg
Fat48% DV31g
Protein60% DV30g
Carbs22% DV67g
Fiber32% DV8g
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