Bohemian potato pan with knackwurst

Ingredients for 2 servings:

• 250 g floury potatoes
• 1 onion(s)
• 150 g mushrooms
• 1 large knackwurst, e.g. Cabanossi
• 1 garlic clove(s)
• 80 g lard
• 3 tbsp sour cream
• e.g. salt and pepper
• 1 pinch of sweet paprika powder
• n. B. Caraway
• 2 tbsp chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Peel and quarter the potatoes and boil in salted water. When they are tender, drain and reserve 3 tablespoons of the cooking water. Peel the onion and dice into small pieces. Remove the garlic clove from its skin and press it through a press. Clean the mushrooms and cut into thin slices. Slice the sausage as well. Heat the lard in a pan and sauté the mushrooms and sausage slices. Then add the diced onion and continue to fry everything. Add the cooked potatoes and the pressed garlic clove. Toss everything together and season with salt, pepper, paprika and caraway. Mix the sour cream with the potato cooking water, add to the pan, stir and simmer for another 2 minutes. Cut the chives into small pieces with scissors and sprinkle them over the dish.