2.0 PUFF POTATOES WITH BLOOD SAUSAGES

Something that I love to do, is reuse the left overs. Even when we all like to use fresh and quality products, many times we can make tasty and wonderful dishes with what we have.
This time I had some mashed potatoes in the fridge that I used to make some “potatoes puffs” (Duchesses potatoes). I had about 2 cups of mashed potatoes, so let just add to it 1 cup of plain flour, mix it all together with some salt and pepper. Add 1 egg to the dough, mix again until you have a sticky-creamy dough. Now make some potatoes fingers passing them through some flour.

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What I love about this dough is that you can add to it whatever you like, you can add some curry, paprika, parmesan cheese, coriander or anything that you can imagine. Also you can boil them on water and make some amazing dumplings. It’s all about been resourcefulness.

Now, before make them all golden brown on a hot pan with olive oil, we start cooking our Blood Sausages on a pot with warm water. It’s very important that you never get to boil the water, because we don’t want to spoil them.

When the water is oily (about 5 minute) you can start sauteing the potatoes in a flat pan with some olive oil. Turn every 2 minutes until they are perfectly crispy. Before taking out them from the pan, sauté a little bit the blood sausages on a pan with some butter for about 2 or 3 minutes. Then put them together with the “potatoes puffs” and enjoy!

 

Bon appetit!

 

Juan.

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