Entree: Finland – Lapland – Makkaraperunat (Pan-fried sausages and potatoes cooked until golden and savory)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 6 Finnish sausages (lenkkimakkara), approx. 3 oz (85 g) each
- 2 lb (900 g) waxy potatoes, peeled and cut into 1/4-inch (6 mm) slices
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) dried thyme or 1 tbsp (3 g) chopped fresh thyme
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the sausages dry and cut into 1/2-inch (1 cm) thick slices. Heat 1 tbsp (15 ml) vegetable oil in a large heavy skillet over medium-high heat and brown the sausage slices on both sides, about 3–4 minutes per side. Remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter to the skillet. Add potato slices in a single layer if possible; work in batches if needed. Cook undisturbed until the underside is golden, about 6–8 minutes, then flip and brown the other side, another 5–7 minutes.
3. Push potatoes to the side, add remaining 1 tbsp (15 g) butter, and add the sliced onion. Sauté until translucent and beginning to caramelize, about 6 minutes. Add the minced garlic and cook 1 minute more.
4. Return the browned sausage to the skillet with the potatoes and onions. Sprinkle with salt, pepper, and thyme. Reduce heat to medium-low, cover, and let cook 5–8 minutes until potatoes are tender and flavors meld. Stir once gently to distribute.
5. Taste and adjust seasoning. Garnish with chopped parsley and serve hot.