Makkaraperunat

Valio’s Paremmat makkaraperunat puts raw spicy sausage pieces among oven-baked potato sticks. AURA blue cheese and supplied roasted onion finish the plate, with its own chilli ketchup and ginger-seasoned cucumber salad.

The potatoes are washed, brushed clean and cut into finger-thick sticks. They are coated with liquid Oivariini, seasoned with salt and pepper from a mill, and baked on paper on an oven tray at 225°C for twenty minutes.

The chilli ketchup ingredients are measured into a bowl and puréed with a stick blender. For the cucumber salad, the cucumber is washed and halved, its watery seed portion removed and the rest sliced; vinegar, supplied chopped chives, grated ginger, sugar and salt are mixed in.

The raw sausages are squeezed into pieces about 5 cm long among the potatoes on the tray. The tray bakes for another ten to fifteen minutes.

The portions are assembled with crumbled AURA blue cheese, a drizzle of the chilli ketchup and cucumber salad spooned alongside. Supplied roasted onion finishes each portion.