Peel the potatoes and carrots and cut into cubes. Soften potatoes in salted water and press through a press. Stew the carrots until they are also soft and mash them. Then mix both, add butter and milk to make a firm puree and season.
Roast the sausages, make the puree hot repeatedly, fold the canned corn into the puree and cut the rolls in half.
On a platter, arrange the bottoms of the buns in a row, spread the puree evenly over them, and form a head. Place the sausages on the side as legs, olives as eyes on the head and the antennae in.
Tips & Tricks:
Carrots should not be stored near fruits (apples, pears) and vegetables (potatoes), because the ethylene formed there leads to an accelerated aging process, which also makes the carrots bitter.
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