Summary

Ingredients

• 500 g potato (s)
• 2 thick onion (s)
• 1 handful dill, dried, or bunch fresh
• 1 cube vegetable stock
• water
• 250 ml sour cream can be omitted
• 1 pinch nutmeg
• salt
• pepper
• 1 pack sausages, Viennese

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Instructions

1. Wash and peel the potatoes, cut into approx. 1 cm cubes, soak in water so that they do not darken. Cut the onion into small cubes and fry in a saucepan. Fry the dill briefly. Add the potato cubes and pour in enough water so that it stands 1 cm above the potatoes. Add the stock cube, season with salt, pepper and cook for about 20 minutes. When the potato pieces are soft, stir in the sour cream, season, add nutmeg and briefly heat the sliced sausages.