SAUSAGE AND POTATO PLATTER
20 small sausages
3 large potatoes, finely sliced
½ cup of Pickerfresh sweet bread and butter chips
1 Pickerfresh roasted red pepper, chopped
1 cup of mayonnaise
3 stems of fresh thyme, finely chopped
3 stems of fresh rosemary, finely chopped
Salt, freshly ground black pepper
Transfer potato slices to an oven tray covered with baking paper, drizzle with olive oil, sprinkle with salt and black pepper. Spread potato slices over the tray, leaving spaces between them, and bake in a preheated oven at 400°F until golden and crispy. Remove from oven, add fresh thyme and rosemary and blend. Once lukewarm, transfer to a plate and place the plate on a serving board.
Add plenty of sunflower oil to a pot and heat to 350°F. Add sausages into the hot oil and fry for a minute. Transfer to a plate covered with paper towel to drain the excess oil. Then transfer to another plate and place onto a serving board together with cocktail sticks.
Blend roasted red pepper and mayonnaise in a food processor to get a sauce. Transfer to a bowl and place next to the sausages and potatoes. Transfer the sweet bread and butter chips to a separate bowl and place on the serving board. Serve with beer.