Boil the potatoes in low water (including salt) in 20-25 minutes on the lowest flame. Heat the olive oil and butter in a frying pan. Cook the sausages in 12 to 15 minutes until brown and properly done. Remove the sausages from the pan and keep them warm under a lid.

Drain the potatoes. Mash the potatoes with the gravy from the frying pan into a smooth stew. If desired, add some heated milk. Now briefly and lightly mix the watercress and onions into the stew. Add salt and pepper to taste. Divide the stew over 4 plates. Place the veal sausages on the plates.

The mustard in the sausage adds additional flavour to the veal and stew and combines perfectly with potatoes and green vegetables. Adding gravy is not necessary.

*The watercress may also be replaced with endive or leaf spinach.