Milk potatoes with Vienna sausages Travemünde style

Ingredients for 2 servings:

• 4 medium-sized potatoes, mostly waxy
• 400 ml milk
• 1 m.-large onion(s), red
• 1 tsp butter
• 2 tsp flour, or cornstarch
• Salt
• pepper
• nutmeg
• Chives or parsley
• 4 sausages, Vienna sausages

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Heat the wieners slowly in not quite boiling water. Peel the potatoes and chop them into small pieces; the smaller they are, the faster they cook. Boil them in well-salted water until tender. Peel and chop the onions. Add the milk to the pan, reserving two to three tablespoons of the milk to mix with the flour or cornstarch. Season with pepper, salt, and nutmeg to taste, add a knob of butter, and simmer for about 10 minutes. This will ensure the onions are not too soft; if you don’t like this, simply let it cook longer. Once the potatoes are tender, drain the water, then thicken the milk sauce to the desired consistency and add the potatoes to the sauce. Don’t stir too vigorously, or the potatoes will mash. Finally, sprinkle chives or parsley over the milk potatoes. Serve the wieners with the hot milk potatoes. Also delicious with fish fingers, meatballs, or breaded pork belly.