Urmelis potato and poultry sausage ragout

Ingredients for 4 servings:

• 600 g potatoes
• 400 g meat sausage (poultry)
• 300 ml chicken stock
• 400 ml milk
• 30 g butter
• 30 g flour
• 1 onion(s)
• 1 garlic clove(s)
• 2 tsp mustard (Dijon or Dijon garlic-parsley)
• 2 tbsp mixed herbs (8 herbs, frozen)
• Salt
• pepper
• nutmeg
• some cayenne pepper
• chili flakes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

nice and easy use of leftovers

Cook the potatoes in their jacket potatoes. Meanwhile, dice the sausage. Peel the onion and garlic and dice them finely. Melt the butter in a large saucepan along with the diced onion and garlic – the onion shouldn’t brown, but should only become slightly translucent in the melted butter. Sprinkle the flour over the potatoes and sauté briefly. Whisk in the chicken stock and milk and bring to a boil, stirring constantly. Reduce the heat slightly and simmer briefly. Stir in the sausage cubes, then add the mustard, herbs, and spices, and season to taste. Peel and dice the potatoes, and add them to the ragout. Let them simmer for a short time, but do not boil further. Serve hot. Tip: If the mixture seems too thick, add a little more milk or stock. Season to taste if necessary.