Schiffala

Method

Melt the butter in a large heavy-bottomed pot and gently fry the sliced onions until softened and beginning to caramelise, approximately 8 minutes. Add the cubed potatoes and stir well to coat in the butter. Pour in the stock, add the bay leaves and crushed juniper berries, then season with salt and white pepper. Bring to a simmer and cook the potatoes for about 15 minutes until they are almost tender. Place the whole Schiffala sausages on top of the potato mixture, partially submerged, and simmer gently for a further 25-30 minutes until the sausages are heated through and the potatoes are completely tender. The sausages should remain intact but absorb the flavours of the broth. Serve in deep bowls with the sausages cut into thick slices alongside the potatoes and onions, garnished with fresh parsley and a drizzle of the cooking broth.