Potato, leek and sausage pan

Ingredients for 2 servings:

• 1 stalk(s) leek (medium, approx. 350 g)
• 4 m.-sized potatoes
• salt water
• 2 sausages, fresh or from the day before
• 150 ml cream with 25% fat (half cream)
• 1 tsp broth, granulated
• n. B. water
• pepper
• nutmeg
• some butter
• 1 tsp cornstarch to thicken

Instructions

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

hearty, quick stew, also for using up leftovers from a barbecue

Peel the potatoes and boil them in salted water until tender. If you have any sausages left over from the previous barbecue, slice them and fry them in a little oil. If using fresh sausages, first fry them whole, then slice and fry them. Trim and chop the leeks, then sauté them in 100ml of water and a knob of butter with the stock for 10 minutes. Meanwhile, dice the cooked potatoes. Add the cream and potato cubes to the leeks and bring to a boil. Mix the cornstarch with a little water and add it (just enough until it is creamy). Finally, add the sausage slices and season with nutmeg and pepper to taste.