Cream puffs

Ingredients for 4 servings:

• 600 g potatoes
• n. B. water
• e.g. vegetable broth, instant
• 1 meat sausage in a ring
• 1 tbsp butter
• 1 tbsp, heaped flour
• 1 cup sour cream
• 1 bunch of parsley or chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into cubes or half slices. Place them in a saucepan and add enough water to cover the potatoes. Add the instant vegetable stock, depending on the amount of water, and cook the potatoes until al dente. This will take 10-15 minutes, depending on the thickness of the potatoes. Drain the potatoes, reserving the stock. Return the pan to the stove and heat the butter in it. Whisk in the flour, then gradually add the vegetable stock, stirring vigorously to avoid lumps. Add the sour cream and bring to a boil. Meanwhile, slice or chunk the sausage and add it. Finally, add the potatoes and parsley or chives.