Summary

Ingredients

• 250 g veetable onion (s)
• 400 g potato (s)
• 30 g butter
• 500 g carrot (s)
• liter ⅛ broth
• 8 grilled sausages (250 g)
• 3 tablespoon oil
• liter ⅛ cream
• 1 tablespoon mustard
• possibly sauce thickener, to thicken
• salt and pepper
• 1 teaspoon sugar
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Roughly dice the onion. Quarter the potatoes lengthways and then cut across into slices. Sweat the onion cubes in the hot butter. Add the potato slices and cook covered for 10 minutes over a mild heat.
2. Clean and wash the carrots and cut into thin slices. Add to the potatoes. Pour in the stock and cook for another 10 minutes.
3. Fry the grilled sausages brown all over in the hot oil.
4. Add the cream and mustard to the vegetables, bring to the boil. Stir in sauce binding agent (if necessary) (I just puree part of the vegetables and stir in ), bring to the boil. Season to taste with salt, pepper and sugar.
5. Slice the sausages diagonally and stir into the vegetable pan. Sprinkle with chopped parsley and serve.