Hearty and tasty potato soup from Westphalia with fried slices of mettwurst (smoked pork sausage) – always delicious!

Ingredients

• 4 pieces of mettwurst (approximately 400g)
• 100g lean bacon, cut into chunks
• 350g of peeled potatoes
• 2 medium onions
• 1-2 leeks
• 2 medium carrots
• 100g of celeriac
• Some flat parsley
• Some fresh marjoram
• Some hot mustard
• 1 clove of garlic
• 1 litre of beef stock (created from the bacon leftovers)
• 200ml sour cream
• Spices

Preparation

1. Fry the bacon and chopped onions in some butter or grease.
2. Add the finely chopped carrots, celeriac and leeks and fry altogether briefly.
3. Add the cubed potatoes (1 x 1cm large chunks) and pour over the beef stock.
4. Add the chopped garlic (optional).
5. Cook for 15-20 minutes, allowing to simmer until the potatoes are soft.
6. Add salt, pepper and some fresh marjoram to taste.
7. Scald the mettwurst in hot water for 4-5 minutes.
8. Allow to cool and then slice into 1cm thick pieces.
9. Cover the slices in hot mustard and sprinkle in flour.
10. Briefly fry in butter or grease, allowing the mettwurst to take on some colour.

 

Serving suggestion

• Place the potato soup into soup in pre-warmed cups or bowls and serve.
• Serve the soup with the fried mettwurst and a large spoon of sour cream.
• Sprinkle with chopped parsley.