Baked potatoes with sausage

Ingredients

• 1.5 kg potatoes
• 1500 ml water
• 1 teaspoon salt
• 1 tablespoon dried seasoning mix for potatoes
• 1 tablespoon oil for the dish
• 2 tablespoons oil for the pan
• 2 garlic cloves
• 1/2 bell pepper
• 3 fresh pork sausages
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 200 ml sour cream with 20% fat
• 75 ml milk
• 30 g Parmesan
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 15 g parsley

Preparation

1. Take the sour cream out of the fridge 15 minutes before using it. Peel and wash the potatoes, then cut them into cubes; remove the seeds and ribs from the pepper and cut it into strips. Slice the sausages and pat them dry with paper towels. 2. Put the potatoes in a saucepan with 1500 ml cold water and 1 teaspoon salt. Boil for 15 minutes, until the tip of a knife goes in easily but the cubes still hold their shape, then drain. 3. Heat 2 tablespoons oil in a frying pan over medium heat. Add the peeled and chopped garlic and cook for 3 minutes, until fragrant. Add the pepper and sausages, brown them for 3 minutes over high heat, then cook for another 5 minutes over medium heat, until lightly colored. 4. Season the sausages and pepper with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grease an oven dish with 1 tablespoon oil and sprinkle with 1 teaspoon dried seasoning mix. Arrange the potatoes in the dish and sprinkle another 1 teaspoon of the mix over them. 5. Bake the potatoes at 180°C for 15 minutes. Take the dish out, spread the pepper and sausages over the top, then bake for another 15 minutes, until the slices are browned at the edges. 6. Heat the milk for 2 minutes, until steam starts to rise. Gradually stir it into the sour cream, then mix in the Parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour the sauce over the potatoes and bake for another 10 minutes at 180°C, until it sets slightly on the surface. 7. Finely chop the parsley and sprinkle it over the dish before serving.