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Vedarai with Bacon Sour Cream Sauce (Potato Sausage)
Prep Time: 1 hour
Cook Time: 1 hour
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Serves 4-6.
Ingredients
1m sausage casing, rinsed
Sour cream, to serve
Chopped dill, to garnish
Sausages
3 large white onions, coarsely chopped
500ml milk
3kg royal blue potatoes, peeled, finely grated
3 large eggs, lightly beaten
3 tsp powdered vegetable stock
3 tsp garlic powder
3 tsp onion powder
3m hog casings
Semolina, to dust
Olive oil, to drizzle
Sauce
60g butter, chopped
3 brown onions, finely chopped
500g bacon, finely chopped
600g sour cream
1 tsp garlic powder
¼ cup finely chopped fresh dill
Method
1. Rinse casings and place in a large bowl of water. Set aside to soak. Drain before using.
2. To make sausages, place onions in a processer and process until finely chopped.
3. Place milk in a small saucepan and bring to a simmer. Remove from heat.
4. Place grated potatoes in a large bowl. Add milk, onions, eggs, stock powder, garlic and onion powders. Stir to combine.
5. Lightly grease an oven tray with olive oil. Dust with semolina.
6. Preheat oven to 180C.
7. Tie one end of the sausage casing to close. Pipe potato mixture into casing and tie to secure. Place sausage in prepared tray in a coil shape. Using a sharp knife, lightly prick casing all over. Drizzle with oil.
8. Bake for about 1 hour or until golden brown.
9. Meanwhile, to make sauce, melt butter in a large deep frying pan over medium heat. Add onions and cook until soft. Add bacon and cook, stirring, for 5 minutes. Stir in sour cream and garlic powder. Bring to a boil. Reduce heat to low and simmer for 5 mins. Stir in dill.
10. Serve sliced potato sausage with sauce and sour cream. Garnish with dill.
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