Defrost the sausages in a bowl of warm water. It should take approx. 10 minutes.

Peel the potatoes, add them to a pot of water, add 1 tsp of salt or savory seasoning and boil them for 15-20 min. You know they are done if inserting a knife through one of the potatoes is easy and you can feel they are soft.

As the potatoes boil, take another pot, fill it with water, bring it to a boil and add the 6 eggs. Let them boil for 7-8 minutes to get the perfect hard boiled eggs.

When the eggs are done, drain the water they were boiling in and put cold water on top. We find it useful to crack the eggs a little bit so they cool faster.

Drain the potatoes and let them cool off as well.

Slice the sausages, potatoes and eggs 0.5 cm thick. Cut up 4-5 slices of cheese (approx. 30 g) in small cubes.

Once you have all your ingredients sliced, preheat the oven to 200°C on fan.

Using 1 tbsp of butter, grease the ovenware/spring-form pan/ pot.

Start layering: 1 layer of potatoes, 1 layer of sausages, 1 layer of eggs, 1 sprinkle of salt and pepper. Repeat to however many layers your pan allows to create, making sure potatoes are the last layer.

Place the dish in the oven for around 20 minutes or until you see the potatoes becoming golden on top.

Take it out of the oven; pour 3-4 tbsp of sour cream and 1 tbsp of butter on top. Grate the remaining 10 g of cheese on top and return the dish to the oven for another 10 minutes.

Finely chop the parsley. Take the gratin out of the oven, sprinkle the parsley on top and serve hot. We recommend serving a cold, refreshing, pint of German beer alongside this delicious dish...