Ingredients with Measurements:
- 1 Saucisson Vaudois (approx. 500g)
- 1kg potatoes, peeled and cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 200°C.
2. Line a baking sheet with aluminum foil.
3. Place the potatoes on the baking sheet and drizzle with olive oil.
4. Add salt, black pepper, minced garlic, fresh rosemary, and fresh thyme to the potatoes and toss to coat.
5. Roast the potatoes in the preheated oven for 25-30 minutes or until golden brown and crispy.
6. While the potatoes are roasting, prepare the Saucisson Vaudois by boiling it in water for 20-25 minutes.
7. Once the Saucisson Vaudois is cooked, remove it from the water and let it rest for 5 minutes before slicing it into bite-sized pieces.
8. Serve the Saucisson Vaudois with the roasted potatoes.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat the oven to 200°C.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- You can use any type of sausage instead of Saucisson Vaudois.
- You can use any type of potato instead of the one specified in the recipe.
- You can use dried herbs instead of fresh herbs.
Variations:
- You can add other vegetables such as carrots, onions, or bell peppers to the roasted potatoes.
- You can serve the Saucisson Vaudois with a side of mustard or pickles.
Tips and tricks:
- Make sure to toss the potatoes well with the seasoning to ensure even coating.
- Boil the Saucisson Vaudois gently to prevent it from bursting.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 180°C for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Saucisson Vaudois and roasted potatoes on a large platter.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Serve with a side salad or steamed vegetables.
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the oven temperature or roast them for a few more minutes.
- If the Saucisson Vaudois bursts while boiling, reduce the heat and simmer it gently.
Food safety advice:
Make sure to cook the Saucisson Vaudois to an internal temperature of 75°C to ensure it is safe to eat.
Food history:
Saucisson Vaudois is a traditional Swiss sausage made from pork, beef, and spices.
Flavor profiles:
The Saucisson Vaudois has a savory and slightly spicy flavor, while the roasted potatoes are crispy and seasoned with garlic and herbs.
Serving suggestions:
Serve the Saucisson Vaudois and roasted potatoes as a main course for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Swiss