Ingredients
1 tsp olive or cooking oil
8 good quality sausages
250ml milk
65g butter
Salt and pepper
1 onion, sliced into rings
5-6 baking potatoes, peeled and diced
2 tbsp sour cream
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
The Method
Select the FRY function, press START then add the oil and allow to heat. Pierce the skins of the sausages and rotate regularly for ~5 minutes until browned, then press CANCEL and remove and set aside.
Add the potatoes along with the milk and butter. Cover with foil and then place the sausages and onions on top.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 15 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid. Remove sausages from liquid and set aside.
Plate up the sausages, remove the foil and add the soured cream and mash the potatoes, seasoning to taste.
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