Baked snails from wine sausage, mashed potatoes, compote

Last Updated on July 17, 2024

No one eats fish on Christmas Eve and chooses other traditional foods to enjoy on Christmas Day. Very often it is a differently prepared wine sausage, for example fried or baked according to this recipe.

Ingredients:

800 g of wine sausage 70-80 g smooth flour for coating 2 tablespoons butter (lard) spuds For mashed potatoes: 800 g of potatoes 40 g butter 200 ml butter milk or cream water salt

Procedure:

1. Twist the wine sausage into individual snails and pierce the transom with skewers
2. Roll the sausages in plain flour and place them in a buttered baking dish
3. Serve the warm snails for example with mashed potatoes and compote, in this case we used gooseberry compote.

Mash potato preparation:
1. Peel, wash and cut the potatoes into quarters, pour hot salted water over them and boil until tender
2. Drain the water, mash the potatoes and mix well
3. Leave the casserole with the mashed potatoes on a low heat and stir in the butter and hot milk
4. mashed potatoes