Sausage and potato supper dish

Ingredients 9
Servings 4


  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • oil
  • 3
    potatoes, skinned and cubed
  • 250
    chicken stock
  • 250
  • 250
    sweetcorn kernels
  • salt and pepper to taste
  • 4
    Russian sausages


Sauté the onion and garlic in a little oil until soft, then add the potato cubes. Pour in the chicken stock, cover and simmer until the potato cubes are soft. Add the peas and sweetcorn, season with salt and pepper and simmer until warm. In the meantime, fry the sausages in a little oil until brown and cooked. Slice, if desired. Spoon the potato mixture on a serving platter and arrange the sausages on top. Serve with a salad and crunchy bread.


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