Summary

Ingredients

• 4 sausages, coarse, thick
• 4 potato (s)
• 2 packs savoy cabbage (cream savoy cabbage), frozen
• Plant cream
• Salt and pepper from the mill

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Instructions

1. Peel the potatoes, cut in half and cook in salted water for 20 minutes.
2. Squeeze the meat out of the fresh, coarse sausages, which is easier with thick sausages than with Thuringians, and cut it up.
3. Sear the roast in a saucepan with a little vegetable cream until it is no longer red. Then add the creamed sausage and let it melt while stirring, do not boil. Dice the boiled potatoes or cut into small pieces and add.
4. Let it heat up briefly, season to taste with salt and pepper from the mill.