Cover the potatoes in salt water. When cooked passes through the Pasapuré. Add an egg yolk, a good stream of olive oil and a picked parsley branch.
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| Ingredients to make sausages with homemade puree to parsley: |
| For 4 people 4 sausages 1/2 l. of water 200 gr. of chicken hygadillos 2 – 3 cloves of garlic 2 branches of parsley oil salt for pure 1 kg. of potatoes 3/4 l. from water salt 1 egg yolk pajil chopped oil |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make sausages with homemade puree to parsley:
2. Mix it well. Put to cook the sausages in a casserole with water and some parsley branches.
3. On the last peel 2-3 cloves of garlic, dorake them and throw the chicken hygadillos cut into a piece. Saltea.
4. To mount the plate, place the potato puree, on top of the skilled chicken and around the sausages.
