Potato – Sausage – Ragout

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 port. Jacket potato (s), small, cooked
  • 2 leeks
  • 300 g sausaes (Viennese)
  • 40 g mararine
  • 60 g flour
  • 375 ml milk
  • 4 teaspoons vegetable stock and 500 ml water
  • 150 g peas, frozen
  • 125 g sour cream
  • 0.5 ½ bunch parsley
  • salt and pepper
  • nutmeg
Potato – Sausage – Ragout
Potato – Sausage – Ragout

Instructions

  1. Cut the prepared leek into rings and the sausages into slices. Heat the fat. Briefly fry the sausages and leek and remove.
  2. Sweat the flour in the frying fat. Pour in 500 ml of water and 375 ml of milk while stirring. Add the stock and peas, bring to the boil. Let simmer for 5 minutes.
  3. Add the jacket potato with the sausage, leek and sour cream. Season the ragout well with salt, pepper and nutmeg. Garnish with chopped parsley.
  4. Drink: apple spritzer.

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