Insulated with chimney after Grandma Leni

Ingredients for 4 servings:

• 1 ½ kg potatoes, mainly waxy
• 4 Mettenden
• 3 m.-sized onion(s)
• 2 bay leaves
• salt and pepper
• 1 cup of sour cream, approx. 200 g
• 2 tbsp herb vinegar
• 15 dashes of Maggi
• 1 tsp, heaped sugar
• pepper
• 3 tbsp milk, if needed
• 1 lettuce(s)
• 1 small onion(s)
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple and delicious, steamed potatoes with salad

Peel the potatoes and cut into bite-sized pieces. Quarter the medium-sized onions. Cut the mettenden sausages into 1/2-inch slices. Wash the lettuce, spin dry, and tear into bite-sized pieces. Dice the small onion. Lightly fry the mettenden sausages in oil in a pressure cooker. Add the potatoes and quartered onions and fry until crispy. Add the bay leaves and season everything with salt and pepper. Cover the pot and steam the potatoes at medium heat for about 25 minutes at high pressure. If preparing without a pressure cooker, the cooking time with the lid closed will be extended by about 20 minutes. Place the sour cream in a sufficiently large bowl. Add the diced onion, vinegar, sugar, and Maggi. Season the sauce generously with salt and pepper, adding a little more Maggi if desired. If the sauce is too thick, thin it with a little milk. Add the lettuce and stir in. When the cooking time is up, carefully release the steam. Arrange the potatoes and salad together on a plate.