Glazed hamburgerryg with potato salad

Ingredients for Glazed hamburgerryg with potato salad

Instructions for Glazed hamburgerryg with potato salad

To prepare the Glazed hamburgerryg with potato salad recipe, please follow these instructions:

Put the hamburger back in a saucepan. Pour water over so it just covers. Add laurel, peppercorns and juniper berries. Bring the pan to the boil. Muffle the heat, put on the lid. Cook the hamburger rye for approx. 30 min. Remove the plastic skin after boiling.

Put the cooked, dried hamburgerry on the oven grinder over the pan. Grease it with 1-2 tablespoons. mustard. Sprinkle 2-3 tbsp. Powdered sugar. Then sprinkle with 1-2 tbsp. rape. Place the meat in the middle of the oven at 250º for approx. 10 min. To the surface is golden, crisp and bubbly. Leave it rest for approx. 10 min. In the oven before cutting it out.

Mix potatoes, spring onion and tomatoes together to the potato salad. The radishes are first served before serving as they give color. Whip the dressing together, pour it over the potato salad.