Ruhrpott carrot stew with Mettenden

Ingredients for 6 servings:

• 2 kg carrot(s)
• 1 ½ kg potatoes
• 2 m.-sized onion(s)
• 2 bay leaves
• 1 ½ tbsp, leveled salt
• 1 ½ tbsp, levelled white pepper
• 1 tbsp, ground pepper, black
• ½ tsp, leveled sugar
• 235 g butter or margarine
• 2 tbsp, leveled vegetable broth
• 8 Mettenden

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the carrots and potatoes and cut into 2 to 3 cm long pieces. Dice the onions and add them to a pot with the carrots and potatoes. Cover the carrots, potatoes, and onions with water and bring to a boil. When the water boils, stir in the stock and add the bay leaves. Simmer everything for about 20 minutes. Once simmering, drain the liquid, reserving it in a separate container and removing the bay leaves. Mash everything vigorously. Add the butter or margarine and mash everything again. While everything is simmering, slice the Mettenden sausages and fry them in a pan with a little margarine. Once everything is mashed and fried, stir everything in and season as desired.