Curry sausage and potato stew

Ingredients for 8 servings:

• 1 m.-sized onion(s)
• 2 kg potatoes, mostly waxy
• 1 ring/e meat sausage, preferably with garlic
• n. B. water
• 2 cups of crème fraîche
• 1 cup sour cream
• 2 tsp curry
• salt and pepper
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with sour cream and crème fraîche

Peel and halve the onion. Then make several cuts lengthwise and crosswise and dice finely. Wash and peel the potatoes and cut into evenly sized cubes. Skin the sausage and cut into cubes the same size as the potatoes. Sauté the diced onions in a little oil until translucent. Add the potatoes and sausage and fry for a few minutes. Make sure the pot is large enough. Pour in enough water to just cover everything. Bring to a boil and simmer gently until the potatoes are tender, stirring occasionally. Then drain off a good three-quarters of the water and reserve a little. Add the crème fraîche and sour cream and stir in vigorously. If the stew is too dry, add a little more of the cooking water until it reaches the desired consistency. Season to taste with salt, pepper, and curry powder. It should have a distinct curry flavor. Serve hot. Serve with a simple green salad and/or raw vegetables. Tip: If you like, you can mix the sour cream and crème fraîche with a little cooking water and the spices until smooth, then add it to the pot. This makes it easier to mix everything in. Variation: Replace half of the potatoes with floury potatoes to give the stew a little more thickness.