Summary

Ingredients

• 1 kg potato (s), waxy
• 1 medium onion (s)
• 150 g meat sausae
• 750 ml broth
• 2 pickled cucumber (s)
• 1 tablespoon flour
• 1 tablespoon butter
• salt and pepper
• nutmeg
• 1 tablespoon cucumber liquid
• 1 teaspoon mustard
• parsley
• chives

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Instructions

1. Boil the potatoes for 15-20 minutes, let them cool, peel them and cut them into slices.
2. Halve the sausage and cut into 5 mm wide strips. Peel the onion and cut into cubes.
3. Sauté the onions with the butter in a saucepan, then bind with the flour to create a nice roux.
4. Then deglaze it with the broth, but always gradually, do not pour all the broth in at once, it should stay nice and creamy. There may be some broth left over at the end.
5. Then gradually add the potatoes, meat sausage and pickles. Stir in the salt, pepper, nutmeg, mustard and the vinegar and season to taste.
6. Scatter parsley and chives over the top.
7. The ingredients can be increased or decreased at will, I always shut up, just like with grandma. Many of the recipes do not include vinegar or mustard. But I think that is precisely what gives the food its good mark.