Roast with Sausages and Potatoes (in the Oven)

We cook roast not with traditional pieces of meat, but with semi-finished meat sausages in a natural casing – for baking, frying, or grilling. This versatile product is a great addition to the usual potato roast.

Cook: 1 hour 20 minutes

Servings: 4

Ingredients

Directions

Peel and wash onions and carrots. Cut the onion into half rings, and the carrots into slices or semicircles. Heat vegetable oil in a frying pan, add onions and carrots, and fry for a few minutes over low heat. Turn on the oven to heat up to 180-200 degrees.
Stir the onions with carrots and sauté for 3-4 minutes, until soft. Then place the vegetables on a plate.
Cut the sausages into pieces 2-3 cm long and place them in the empty pan.
Fry the sausages for 5 minutes, until light crust. Do not overdry them to preserve the juiciness of the minced meat.
Peel and wash the potatoes, cut into large cubes. Place the potatoes in an ovenproof dish.
Pour sour cream over the potatoes and sprinkle with spices.
Add sautéed onions and carrots and sausages to the potatoes. Mix everything gently. Cover the tin with foil and place in the oven at 180-200 degrees for 40-60 minutes. Taste the potatoes for tenderness and tenderness over time.
Serve the sausage and potato roast, sprinkled with chopped parsley or other herbs.

Enjoy your meal!

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