Pastasotto with leek, fried potatoes and onion sausage

Ingredients for 2 servings:

• 200 g potatoes
• 1 m.-sized onion(s)
• 1 tbsp rapeseed oil
• n. B. salt and pepper, white
• 120 g leek
• 1 m.-sized onion(s)
• 1 tbsp rapeseed oil
• 50 g Kritharaki (rice-shaped noodles)
• 450 ml vegetable stock
• ¼ tsp turmeric
• 95 g sausage (onion sausage), cooked
• 35 g sausage (onion sausage)
• 20 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

For the fried potatoes, peel the onion and dice it into small cubes. Peel the potatoes, slice them, and place them in water to prevent them from browning. Heat a pan with 1 tablespoon of rapeseed oil. Dry the potato slices and fry them in the pan. As soon as the potatoes start to brown, add the diced onions and fry them. Season the fried potatoes with salt and pepper. For the pastasotto, grate the Parmesan cheese. Bring 450 ml of water to a boil and stir in 2 teaspoons of vegetable stock powder. Add 1/4 teaspoon of turmeric. Peel an onion and dice it into small cubes. Heat a pan with 1 tablespoon of rapeseed oil and sauté the diced onions until translucent. Add the leek and sauté. Stir in the kritharaki and 1/3 of the stock. Cook over low heat for 15 minutes, gradually adding the stock and stirring frequently. Stir in the Mettwurst sausage and let it melt. Arrange, sprinkle with Parmesan and serve.