Instructions

1. 1

   Peel the onion and dice it finely. Peel the carrots and the potatoes and cut them into pieces about 2 cm in size.

2. 2

   Melt the butter or margarine in a large pan and sweat the diced onion in it over medium heat until translucent.

3. 3

   Add the carrots, sprinkle them with the sugar and sweat them briefly, stirring, until they glisten.

4. 4

   Add the potatoes, pour in the meat stock, add salt and cook, covered, over low heat.

5. 5

   Lay the Mettenden on the vegetables and carry on cooking everything, covered, until the carrots and potatoes are soft and the sausages are hot right through.

6. 6

   Take out the Mettenden and keep them warm. Crush the carrots and potatoes roughly with a potato masher so that pieces can still be seen, and season with salt, pepper and nutmeg.

7. 7

   Cut the Mettenden into slices, spread them over the stew and scatter the chopped parsley over everything.