Directions

1. A pound of thin sausage is cut into pieces of about 25 centimeters, rolled into rounds, pinned with two toothpicks and fried in oil.
2. Separately, three quarters of a pound of cut and peeled potatoes are cooked in water and salt
3. They are drained once cooked and flattened with a puree machine or with a fork
4. add four tablespoons of butter and half a cup of hot milk, season with a little salt and keep warm.
5. One egg is fried for each round of sausage.
6. Once everything is ready, the sausage rounds are arranged in a dish, the fried eggs are placed on top and the purée around them.