Summary

Ingredients

• 650 g potato (s), waxy
• 6 sausages (Nuremberg sausages)
• 3 tablespoon oil
• 150 g sour cream
• 1 tablespoon, leveled mustard, medium hot
• salt and pepper
• 1 bunch spring onion (s)
• 150 g peas, frozen
• 0.5 ½ bunch radishes
• 0.5 ½ box cress

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Instructions

1. Peel the potatoes and cut into small pieces. Pre-cook in salted water for about 10 minutes.
2. Halve the sausages and fry them in hot oil for about 6 minutes, then remove them. Put the potatoes in the frying fat and fry them briefly until golden. Cut the spring onions into rings, add to the potatoes and fry briefly. Cook the peas in boiling water for 2-3 minutes. Drain, rinse in cold water and allow to drain. Season the potatoes and spring onions with salt and pepper, add the sausages and peas and heat briefly.
3. In the meantime, mix the sour cream with the mustard and season with salt and pepper. Either stir in the sour cream or serve it separately.
4. Cut the radishes into slices. Sprinkle the cress and radishes over the potato and sausage pan.