Summary

Ingredients

• 750 g jacket potato (s) from the day before
• 2 onion (s), diced
• 30 g mararine
• 30 grams flour
• 300 ml broth
• 100 ml sweet cream
• 1 bay leaf
• sausages (Wiener or meat sausage)
• salt and pepper
• Caraway seed
• 1 bunch parsley

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Instructions

1. Sweat the onion with the margarine and flour in a saucepan. Make a roux and pour the (warm) strong broth on it and bring to the boil. Now add the cream and the bay leaf and simmer carefully for about 15 minutes.
2. In the meantime, peel and slice the jacket potatoes. Put the potatoes in the sauce and heat slowly (can burn easily). Cut the wieners into slices or dice the meat sausage and fold in.
3. Now season to taste with salt and pepper and possibly ground caraway seeds. Sprinkle with parsley and serve.