Summary

Ingredients

• 1 kg potato (s), waxy
• Salt water
• 2 cubes vegetable broth or delicacy broth
• 1 cup cream
• 1 cup sour cream
• 1 ring / s meat sausage
• 1 bunch parsley, chopped
• 2 tablespoon vinegar
• 50 g butter
• 3 tablespoon flour
• nutmeg
• salt and pepper
• sugar

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Instructions

1. Peel, wash and thinly slice the potatoes. Then put the slices in a saucepan and fill up with water (add a little salt to the water). Cook the potatoes until soft, this takes about 10-15 minutes.
2. Drain the potatoes through a sieve, but do not throw away the cooking water! After the potatoes have been poured off, prepare a roux from the butter and flour with some of the cooking water and the cream.
3. Then add the sour cream, the stock cubes, a pinch of sugar and the vinegar and cook for about 5 minutes so that the flour taste disappears. Pour the sauce over the potatoes and season with salt, pepper, parsley and nutmeg.
4. At the very end, cut the sausage into small pieces, fry in the pan and mix with the cream leaves.