Baden-style cream cheese

Ingredients for 8 servings:

• 2 ½ kg potatoes, mainly waxy or waxy
• 1 ring/s of meat sausage, approx. 500 – 600 g
• e.g. vegetable broth
• 600 ml cream
• 1 bunch of parsley
• 1 shot of vinegar
• n. B. sugar
• n. B. Salt
• 125 g flour
• e.g. butter
• possibly nutmeg, pepper or Maggi

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and slice the potatoes. Boil the potatoes in salted water, possibly with vegetable stock powder, for about 6-8 minutes, then drain and reserving the cooking water. Peel the skin off the sausage, halve lengthwise, and slice. Finely chop the parsley. To make a roux, melt a large knob of butter in a saucepan and stir in the flour. Stir in the cooking water and cream until the desired consistency is reached. Simmer for a few minutes. Season the sauce with vegetable stock powder and a good dash of vinegar (optionally with a pinch of nutmeg, pepper, or a dash of Maggi). Add the parsley, potatoes, and sausage and let it simmer briefly. Sprinkle with chopped parsley, if desired.