Potato vegetables

Ingredients for 6 servings:

• 3 kg potatoes, approximately the same size
• 500 g meat sausage
• 300 g gherkins
• 1 onion(s)
• 2 tbsp butter
• 2 tbsp flour
• 1 ½ liters of broth
• Caraway seeds
• Salt
• pepper
• Sugar
• Vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty, inexpensive and super tasty filling

Place the washed, unpeeled potatoes in water and caraway seeds (as jacket potatoes) and cook until tender. Then rinse several times with cold water and peel. Dice the sausage and gherkins, not too finely, and set aside. Peel and dice the onions, then sauté them in the butter, then dust with the flour until a lump forms. Deglaze the onions with small amounts of the broth, stirring until smooth, and then sauté again on the stovetop—hence the name “roux”—until a creamy liquid has formed. Then add the sausage and gherkin. Add the potatoes, as for potato salad, straight to the pot, quartered and then sliced. If the potatoes become too firm, add a little more broth. Season to taste with vinegar and sugar, as well as salt and a little pepper. If you like, you can also stir in yogurt. We really like beetroot with this.