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Potato and sausage ragout

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Ingredients for 4 servings:

  • 600 g jacket potatoes, small, boiled
  • 2 leeks
  • 300 g Vienna sausages
  • 40 g margarine
  • 60 g flour
  • 375 ml milk
  • 500 ml water
  • 4 tsp vegetable stock powder
  • 150 g peas, frozen
  • 125 g sour cream
  • ½ bunch parsley
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the prepared leek into rings and slice the sausages. Heat the fat. Briefly fry the sausages and leek and remove. Sauté the flour in the frying fat. Stir in 500 ml water and 375 ml milk. Add the bouillon powder and peas and bring to a boil. Simmer for 5 minutes. Add the boiled potatoes with the sausage, leek, and sour cream. Season the ragout generously with salt, pepper, and nutmeg and garnish with chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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