Ingredients
Serves 4
- 4 cervelat sausages without skin, in about 5 cm pieces
- A little cooking butter
- 1 finely sliced onion
- 500 g sliced waxy potatoes
- 2 diced red pepperoni
- 2 pressed garlic cloves
- 2 tsp tomato paste
- 1 tbsp chili powder or paprika
- 3.5 dl meat stock
- Salt, chili powder, as needed
- 250 g TILSIT GREEN, in cubes
- 2 tbsp finely chopped chives
Preparation
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Without adding fat, brown the cervelats for around 5 minutes, then remove.
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Heat cooking butter in the same frying pan and fry onion, potatoes and pepperoni for around 3 minutes. Add garlic, tomato paste and chili powder and steam for another 2 minutes.
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Add bouillon and bring to the boil. Reduce heat and simmer covered for around 15 minutes. Add cervelats, cook around 2 minutes until done, season.
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Add TILSITER, cover pan and let cheese melt.
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Sprinkle with chives.
Bon
Appétit
Appétit
