Potato Ragout with Bockwurst

Ingredients

• 250 g onions
• 2 Garlic cloves
• 1.5 kg waxy potatoes
• 100 g diced bacon
• 3 tbsp clarified butter
• 1 tbsp Tomato Paste
• 500 ml meat broth
• cayenne pepper to taste
• 1 tsp Sweet paprika powder
• salt to taste
• 50 g sour cream
• 4 bockwurst sausages
• 2 tbsp chopped parsley
• fine Dijon mustard (for serving)

Instructions

1. 1.

   Peel and finely dice the onions and garlic cloves. Wash, peel, and cut the potatoes into large pieces. Dice the bacon finely. Heat the clarified butter in a large pot and sauté the onions with the garlic until translucent. Add the potatoes, bacon, and tomato paste, and brown briefly. Deglaze with broth and cover; simmer for 15-25 minutes until the potatoes are tender. Season with cayenne pepper, paprika powder, and salt, then stir in the sour cream.

2. 2.

   Warm the sausages.

3. 3.

   Plate the potato ragout with the sausages and a drizzle of mustard, sprinkle with parsley, and serve.