Hunting sausages with mushrooms

Ingredients

• 0.5 kg potatoes
• 200 ml of ketchup
• 75g lard
• salt
• 0.5 kg apples
• 1 kg hunting sausages
• 250 ml water
• mustard not sharp
• onion - 1 onion
• red onion - 1 onion
• 150 g dried porcini mushrooms
• 1 small bunch of dill

Cooking

Step 1

1. Peel red and white onions, cut into half rings. Soak dried mushrooms for 1 hour in cold salted water, then squeeze, dry and finely chop. Salo cut into cubes. 2. Heat a frying pan on the stove, put lard and white onions in it. Saute for 5 minutes until the onion turns golden. Cut the sausages into slices. 3. Add sausages, red onion and porcini mushrooms to the frying pan with lard, season with salt and pepper to taste. Fry until done, 7-8 minutes. 4. Prepare a side dish. Peel potatoes, cut into large cubes, cook in boiling salted water for 10 minutes. Add peeled and seeded and diced apples, salt and cook for another 10 minutes. Drain excess liquid. Mash the potato-apple mixture into a puree. 5. Prepare the sauce. Rinse dill under running water, dry with a paper towel, chop, mix with ketchup and mustard. Put mashed potatoes on a plate, sausages on top; serve the sauce separately. TIP When dried mushrooms are stored for a long time, their taste changes. The closer to spring, the more the mushrooms will taste bitter, especially if they are not stored tightly packed. To slightly improve the taste of dried mushrooms, soak them not in cold water, but in cold milk and leave for one hour. There is a faster way - you can pour boiling water over the mushrooms for 20 minutes, adding a couple of pinches of sugar to it. True, in doing so, they will lose some of their flavor.