John Myers
Ingredients for 4 servings:
- 5 large potatoes
- 1 pack of sausages (Frankfurter), approx. 5 pieces
- 1 pack of parsley, frozen, or 1 bunch fresh
- 3 stalk(s) leek, depending on the size also only 2 stalks
- 2 tbsp butter
- Flour
- Water
- Salt
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
from my great-grandmother Elsa
A recipe from my great-grandmother that we’ve been cooking for decades. The quantities given are approximate, as we always cook it by feel, so I can’t say exactly what goes into each potato. Peel the potatoes and cut them into small cubes. You have to be careful with the number of potatoes; I always use at least 5, and it should definitely fill about a quarter of the pressure cooker. Peel the skins off the Frankfurters and then dice the sausages. Wash the leek thoroughly and cut them into thin rings. Then add the potatoes to the pressure cooker. Add enough water to almost cover the potatoes. Add the remaining chopped ingredients and the parsley. Cook in the pressure cooker for 30 minutes. Meanwhile, put 1-2 tablespoons of butter in a pan, then stir in enough flour to form lumps. Gradually add the water and whisk until you get a creamy mixture. Then add this roux to the cooked stew to thicken it. If there’s too little water in the pot, feel free to add more and bring to a boil. Season generously with salt. The pressure cooker should be filled to the maximum by the end. The two of us easily eat this for three days, and it tastes better every day.
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