Sausage and potato supper dish

Name: Sausage and potato supper dish
Yield: 4 servings
Cuisine: Boil
Ingredients: 3.00 potatoes peeled and cubed; 1.00 onion finely chopped; 250.00 ml sweetcorn; 250.00 ml peas fresh; 250.00 ml stock chicken; oil; salt and freshly ground black pepper to taste; 2.00 garlic cloves, crushed; 4.00 sausages Russain

4 servings

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Porl

By Food24 November 03 2009

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Ingredients (9)

3.00	potatoes — peeled and cubed
1.00	onion — finely chopped
250.00 ml	sweetcorn
250.00 ml	peas — fresh
250.00 ml	stock — chicken
	oil
	salt and freshly ground black pepper — to taste
2.00	garlic — cloves, crushed
4.00	sausages — Russain

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Method:

Sauté the onion and garlic in a little oil until soft, then add the potato cubes.
Pour in the chicken stock, cover and simmer until the potato cubes are soft.
Add the peas and sweetcorn, season with salt and pepper and simmer until warm. In the meantime, fry the sausages in a little oil until brown and cooked. Slice, if desired.
Spoon the potato mixture on a serving platter and arrange the sausages on top.
Serve with a salad and crunchy bread.