Sausages and Ham with Potatoes

Place the sour cream in cheesecloth and hang it in the refrigerator to drain. Leave for at least 3 hours, or preferably overnight.

Slowly sauté the white onion and garlic in butter over low heat. Peel and boil the potatoes, then mash them while still hot. Add the sautéed onion and garlic together with the starch, and mix well until smooth. Place a sausage with Dutch cheese in the center of the potato mixture, shape it into a round form, and bake in a preheated oven at 190°C for 15 minutes, until golden brown.

Pan-fry the thickly sliced ham in oil until browned. Place the cilantro and 100 g of sunflower oil in a blender and blend for 5–7 minutes. Strain through cheesecloth to obtain a fragrant green cilantro oil.

Arrange the baked potato-wrapped sausages and browned ham on a plate. Finish with the strained sour cream and cilantro oil.