Baby Veal Sausages, Mash Potatoes and Red Caviar

Have you ever been in situations, where you have unexpected visitors, your fridge is almost empty and you only have half an hour to make a meal?  I have…many times actually.  I always enjoy having friends and family over at my house,  but I am not always prepared for it.  However, having some experience in cooking taught me that even simple meals when cooked appropriately and which are well plated can look and taste amazing.

Not every day though that we are having red caviar as fridge left overs, so let me just make it clear from the get go:)  I know this product is often a luxury of course for many, us included, but we had a stash which was few days old from another party we had earlier that week.  Anyway, to make a long story short all we had left was some veal sausages in a freezer, few russet potatoes, 1 avocado well and our red caviar left overs. This is what I came up with in a little over half an hour…Very light and simple meal, no serious cooking skills required:)

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Servings: Will yield about 4 servings

Ingredients:

Pack of Baby Veal sausages
6 Russet Potatoes
1 Avocado
1/2 cup of Red Caviar
1/4 cup of fresh chopped Scallions
1 table spoon of Butter
1 table spoon of Vegetable
Oil Salt/Pepper to taste Dill for garnish
 
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How to Make Baby Veal Sausages with Potatoes and Red Caviar.

1.  Wash and peel your potatoes cut them in large cube pieces, add to the pot of cold water and boil them for about 25 minutes or until tender.  I usually use the fork, if it goes in smoothly I know they are done.

2.  While potatoes are cooking, in a separate pot boil your sausages for 5 five minutes or until almost ready (the time will depend on whether they were frozen or not).   Once they are ready take them out and let them cool of for 10 minutes.41JX0UF-3NL

3.  Now prepare your vegetables.  Wash and chop your fresh scallions.  Then cut your alligator pear (yes it’s another name for – avocado) in half  and take out the seed.  Then either cut it up in pieces, or the way I do it is use my avocado slicer to quickly scoop it out while cutting in equal pieces.  I use a similar product to this one, out of few that I’ve tried this one is most durable and really lasts.  We provided a link for your convenience in our shop page if you want more information.

4.  Now that your sausages have cooled off, take a sharp knife and make cross like cuts on the top and on the bottom of them.  Make it about 1 cm long for baby sausages and a about an inch if you use regular sausages.

5.  Heat up your pan, add some vegetable oil and now fry your sausages slightly on the pan for about a minute on each side.  This will make them open up and give them a nice crispy taste and a beautiful color.

6.  Now it’s probably time to check on your potatoes.  Once they are ready drain the water then while they are hot add your butter, salt, pepper and scallions.  Make sure to go easy on salt, because you will be adding your caviar soon, which is also salty.  Mix them all well, so butter will melt and potatoes will be moist.  If you don’t have butter you can also sprinkle them with a little bit of Olive Oil.

7.  Once everything is done, you are ready to plate your dish.  One once side of your dish add your potatoes, then sprinkle them with your red caviar and left over dill and scallions.  Line your sausages and avocados pieces together on the other side of the plate and you main dish is ready in a little over half an hour!

8.  Finally if would like to serve it on individual plates you can take some a piece of scallions and tie it around the sausages, stand them up on the plate, then add your potatoes and some dill for garnish.

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Love,

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Baby Veal Sausages, Mash Potatoes and Red Caviar
 
Prep time
Cook time
Total time
 
Baby Veal Sausages with Mash Potatoes, Avocado, Scallions and Red Caviar
Author:
Cuisine: Russian
Serves: 4
Ingredients
  • Pack of Baby Veal sausages
  • 6 Russet Potatoes
  • 1 Avocado
  • ½ cup of Red Caviar
  • ¼ cup of fresh chopped Scallions
  • 1 table spoon of Butter
  • 1 table spoon of Vegetable Oil
  • Salt/Pepper to taste
  • Dill for garnish
Instructions
  1. Wash and peel your potatoes cut them in large cube pieces, add to the pot of cold water and boil them for about 25 minutes or until tender.
  2. In a separate pot boil your sausages for five minutes or until almost ready (the time will depend on whether they were frozen or not). Once they are ready take them out and let them cool of for 10 minutes.
  3. Now prepare your vegetables. Wash and chop your fresh scallions. Cut avocado in half and take out the seed. Slice avocado in ling thin strips.
  4. Now that your sausages have cooled off, take a sharp knife and make cross like cuts on the top and on the bottom of them. Make it about 1 cm long for baby sausages and a about an inch if you use regular sausages.
  5. Heat up your pan, add some vegetable oil and now fry your sausages slightly on the pan for about a minute on each side.
  6. Once your potatoes are ready drain the water and then add your butter, salt, pepper and scallions. Mix them all well, so butter will melt and potatoes will be moist.
  7. To plate your dish: add your potatoes, then sprinkle them with your red caviar and left over dill and scallions. Line your sausages and avocados pieces together on the other side of the plate and your main dish is ready! Enjoy!

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