Provencal potato with fennel sausage

Name: provencal potato with fennel sausage
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 el (olive oil; 400 g fennel thyme sausage; 900 g Provencal potato wedges with peel; 500 g winter carrot; 1 cucumber; 50 g yoghurt dressing; 75 g lamb's lettuce; 12,5 g fresh chives; 4 el mayonnaise; 1 tl French mustard

Venison sausage with Provençal potato wedges and salad of winter carrot, cucumber and fresh yoghurt dressing.

Ingredients

Kitchen Stuff

1 peeler

Directions

Heat the oil in a frying pan and fry the sausages over low heat in 15 min. Around golden brown and done.
Meanwhile, heat the oil in a large frying pan and fry the potato wedges with pepper and salt for 15 minutes on medium heat. Change regularly.
Peel the winter carrot with the peeler and wash the cucumber. Cut them both lengthwise into long ribbons with the peeler.
In a dish mix the dressing with the lamb's lettuce, carrot, cucumber, pepper and salt.
Slice the chives and spread over the salad.
Mix the oil with the mayonnaise, mustard and pepper. Divide the potato wedges, salad and sausage over the plates and serve the mayonnaise mustard dip.