How to make
Boil the potatoes, peel and mash them while still warm. Mix them with the eggs, butter and milk. Add coarsely crumbled feta cheese and the spices. Stew the finely chopped mushrooms in a little oil with a little salt and black pepper. Lay out a rectangular baking tray with paper.
Sprinkle it with breadcrumbs and spread the mashed potatoes nice and evenly. You should get a layer with a thickness of 0.4″ (1. 5 cm). Put it to toast for 10-15 minutes in a pre-heated 430°F (220 °C) oven.
Meanwhile, cut the sausages into small pieces, along with the pickles, carrots, eggs and cheese or processed cheese. Stir the mixture and then spread it out evenly over the potato layer. Return it to the oven for 10-odd minutes to toast again. Then remove the paper along with the layer with the stuffing, put on a towel and quickly roll it up.
When rolling, remove the baking sheet from the potato mixture. Roll a tight roll and let it stand for 10 minutes with the towel. Then remove the towel and serve the roll, cut into pieces.
