Bratwurst Vegetable Pan

Name: Bratwurst Vegetable Pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Potatoes; 2 TABLESPOONS Oil; 4 Grilled sausages Thuringian style (à approx. 75 g); 350 g Leeks (leek); 250 g Mushrooms; 1 (approx. 200 g) red pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1/8 l Vegetable broth (instant); 200 g Schmand; 7-10 Tbsp Marjoram and flat parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Potatoes
2 TABLESPOONS Oil
4 Grilled sausages Thuringian style (à approx. 75 g)
350 g Leeks (leek)
250 g Mushrooms
1 (approx. 200 g) red pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1/8 l Vegetable broth (instant)
200 g Schmand
7-10 Tbsp Marjoram and flat parsley

Directions

1
Peel, wash and cut the potatoes into pieces. Heat the oil in a pan and fry the potatoes in it at medium heat for about 15 minutes until golden brown all around. In the meantime cut the sausages into diagonal slices. 10 minutes before the end of the frying time, add to the potatoes and fry. Clean and wash the leek and mushrooms. Cut leek into rings. Halve the mushrooms. Clean, wash and cut the peppers into pieces.
2
Add the vegetables 5 minutes before the end of the frying time and fry. Season with salt, pepper and paprika. Deglaze with broth and braise for another 5 minutes at low heat. Finally add sour cream, except for 1 tablespoon for garnishing, and stir in. Season to taste again. Serve with a paprika sprinkled Schmandklecks and garnished with marjoram and parsley as desired