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01h30min

20 Servings

Sausage of Pernil and Palette with Puddled Potatoes

Ingredients

List

  • 500g of Leg Sausage and Cold Palette
  • 500g of potatoes
  • 3 tablespoons of olive oil
  • 5 sprigs of chopped parsley
  • 1 teaspoon of salt
  • 1 spoon (coffee) of black pepper

Preparation

Mode

  1. Sausage:
  2. Place the sausage of ham and Friato palette on the well-heated barbecue and turn the sausages over until they are roasted and golden.
  3. Puddled Potatoes:
  4. Cover each potato with aluminum foil, place them on the grill for 1 hour and a half or until they are very tender.
  5. Then remove the aluminum foil, place them on a board and, with a closed fist, tap each one lightly so that they open.
  6. In a separate bowl, mix the oil, salt, pepper and parsley, forming a sauce.
  7. Drizzle the potatoes with this sauce just before serving.
  8. Makes 20 servings
  9. Preparation time: 1h30