Potatoes with hunting sausage, leek and sour cream

Ingredients for 2 servings:

• 8 waxy potatoes
• 175 g hunting sausage
• 1 stalk(s) leek
• 20 g butter or other frying fat
• salt and pepper
• basil
• some broth, granulated
• 2 cups of sour cream (250 g each)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, quick and delicious

Peel the potatoes and cut into small cubes. Heat a large non-stick pan with butter or oil and add the diced potatoes. Season with stock, salt and pepper and cook with the lid on for about 15 minutes on low or medium heat. Turn the potatoes over occasionally and make sure they don’t get too brown or burn. Meanwhile, cut the sausage into small cubes. Then wash the leek and cut it into rings. When the potatoes are almost done, heat the pan to a high temperature and add the sausage. Fry the potatoes and sausage well. When the sausage has a nice color, add the leek and cook over low heat until soft. The lid can be used again at this point. Stir to taste and season to taste. Arrange the potatoes on plates and serve with the sour cream.