Carrot stew from the Ruhr area

Ingredients for 4 servings:

• 750 g potatoes
• 750 g carrot(s)
• 4 sausages (Mettwurst)
• 1 slice(s) smoked bacon
• 1 apple, sour
• 1 onion(s)
• 3 carnations
• 1 bay leaf
• 1 tbsp lard
• 1 shot of vinegar
• salt and pepper
• ½ liter instant broth

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Peel and roughly dice the potatoes. Peel and dice the onion. Heat the lard in a large pot, briefly sauté the onion, then add the potatoes and sauté briefly. Deglaze with the stock, add the cloves and bay leaf, and cook in a covered pot for 10-15 minutes. In the meantime, peel the carrots and cut into finger-thick slices. Peel, core, and roughly dice the apple. Pierce the Mettwurst sausages. When the potatoes are almost tender, add the carrots, apple, and a generous splash of vinegar. Place the Mettwurst sausages and the bacon slice on top and cook in a covered pot over low heat until the carrots are tender but still have a bite. If necessary, add more stock or water little by little, stirring occasionally to prevent sticking. The potatoes should now be cooked through and thicken the dish. Note: My grandmother sprinkled finely diced raw onions on top, perhaps seasoned with vinegar at the table, and served lettuce in a very sweet dressing (vinegar, oil, salt, pepper, and lots of sugar).