1 Wash the potatoes and boil in salted water for 15 minutes. Peel after they get cool. Dice them.
2 Finely chop the AYTAÇ - CHICKEN COCKTAIL SAUSAGES.
3 Peel the apples and slice them after coring the seeds.
4 Melt the ground sugar in a pay and add 2 tablespoons of butter. Once foaming, add the apples and caramelize for 2 minutes.
5 Mix the vinegar with mustard add pour over the apples. Whisk a couple of times, turn off the heat and let the apples rest.
6 In the mean time, cut the sides of the toast with a knife and coarsely chop in the blender.
7 Melt 1 tablespoon of butter and pour them over the bread.
8 Heat the remaining 1 tablespoon of butter in a pan, add the AYTAÇ - CHICKEN COCKTAIL SAUSAGES and sauté. Mix them with the apples.
9 Add the AYTAÇ - CHICKEN COCKTAIL SAUSAGES with the apples, and then diced potatoes in a salad bowl and mix.
10 Sprinkle the buttered breadcrumbs and chopped parsley, and serve.
1 kg of small potatoes
5 AYTAÇ - CHICKEN COCKTAIL SAUSAGE
2 cooking apples
2 tablespoons of ground sugar
4 tablespoons of butter
2 tablespoons of apple vinegar
1 tablespoon of dijon mustard
2 slices of toasted stale bread
1 sprig of parsley
10 minutes preparation time
20 minutes cooking time