Are looking for inspiration recipes chips sausage and salad that are unique? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chips sausage and salad should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of chips sausage and salad, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare chips sausage and salad good home, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings used in make

1. Prepare 1 sausage
2. Take 5 big potatoes slisd into chips
3. Prepare 1 tomato
4. Use 1 onion
5. Use 1/4 cabbage
6. Prepare 1 fresh dania
7. Prepare 4 tps of white vinegar
8. Prepare Cooking oil
9. Use to taste Salt
10. Prepare Hot And sweet or tomato sauce
11. Prepare 1 grated carrot

In a large bowl add mustard, pickle juice, sugar, vinegar, salt and pepper and mix well. Slice the onion in thin rings. Remove the sausage casings and slice into thin slices. Drain pickles and place them, the sausage slices, and onion rings into the vinaigrette.

Instructions to cook Chips sausage and salad:

1. Put oil in a sufuria and let it boil.
2. Gently put the potatoes into the oil
3. Put the sausage into the oil
4. Cut your carrot and cabbage and put in a boll
5. Cut your onion roundly and add to the boll
6. Cut you dania and tomato and add into the boll
7. Add salt and mix well
8. Add the vinegar.
9. Server hot and add hot and sweet.
10. Done and ready to serve!

Add oil and toss to combine. Cut potatoes into quarters and place in a large bowl. All it takes is olive oil and a ton of thinly-sliced potatoes, which you can achieve with a mandolin. For the seasonings, use salt, pepper, and your favorite spices! Grilled Vegetables You're most likely using the grill to cook sausages, so you might as well make the most out of it.

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