Potato vegetables with liver sausage

Ingredients for 4 servings:

• 5 small potatoes
• ½ jar liver sausage, canned (preferably Mehlig & Heller Mutter’s liver sausage)
• 3 bay leaves
• 5 juniper berries
• 1 large onion(s)
• 1 tbsp butter
• n. B. Salt
• 1 tbsp flour
• n. B. Water, cold, approx. 150 – 200 ml

Instructions

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

simple, rustic cuisine

Peel the potatoes and cut into thick slices. Place the sliced ​​potatoes in a pot filled about halfway with water and bring to a boil. Add the bay leaves and juniper berries and cook for aroma and flavor. After 10 minutes, the potatoes should still be firm to the bite but cooked through. For the roux, dice the onion and fry in butter with salt until translucent. Remove the pot from the heat and stir in the flour. Once the onions are mixed with the flour, add cold water. Bring back to a boil on the heat until a thick roux forms. Mix the finished roux into the boiling potatoes until the potato water thickens. Stir constantly so the roux is evenly distributed throughout the vegetables and no lumps form. Add liverwurst to taste and cook for another 5 minutes. The potato and liverwurst dish, typical of Franconia, is ready. Flour dumplings go well with it.