Sausage pan with mushrooms

Ingredients for 3 servings:

• 300 g sausage (ham sausage)
• 75 g ham, diced
• 9 m.-sized potatoes
• 1 large onion(s)
• 1 cup sour cream
• 150 ml cream
• 400 g mushrooms
• 2 pinch(s) broth, granulated
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 pinches of nutmeg
• 2 cloves garlic
• 1 tbsp parsley
• 1 tsp thyme
• n. B. water
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

delicious leftovers

Dice the ham sausage and onions. Peel the potatoes, clean the mushrooms, and slice both. Crush the garlic. Brown the sausage and ham cubes until well browned, add the onions and sauté until translucent, then set aside. Add the potatoes to the pan, season with salt and pepper, and fry until crispy. Season with thyme and nutmeg, and simmer until tender. Set aside. Sauté the garlic, sauté the mushrooms in the pan drippings, and simmer for 5 minutes. Add half a cup of sour cream, the cream, a little water if needed, the soy sauce, the fish sauce, and the granulated stock, and stir until smooth. Add the reserved ingredients to the mushrooms, fold in well, and season with salt and pepper if desired. Simmer gently for 5 minutes. Mix the other half a cup of sour cream with a little water to make a cold dip. Season with salt and parsley and serve with the hot pan.