Bratwurst with paprika vegetables

Name: Bratwurst with paprika vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 red, yellow and green peppers (150 g each); 2 medium-sized onions; 1 collar Marjoram; 2 TABLESPOONS Oil; 2 TABLESPOONS Paprika pulp; 2 TEASPOONS Instant vegetable stock; 8 (à 45 g) small barbecue sausages; 7-10 Tbsp Salt; 250 ml Milk; 25 g Butter; 2 packages Mashed Potatoes; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp black pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 red, yellow and green peppers (150 g each)
2 medium-sized onions
1 collar Marjoram
2 TABLESPOONS Oil
2 TABLESPOONS Paprika pulp
2 TEASPOONS Instant vegetable stock
8 (à 45 g) small barbecue sausages
7-10 Tbsp Salt
250 ml Milk
25 g Butter
2 packages Mashed Potatoes
1-2 TEASPOONS Cornstarch
7-10 Tbsp black pepper

Directions

1
Ingredients: Clean, wash and dice the peppers. Peel onions, dice 1 onion, cut the other into thin rings. Wash marjoram, dab dry, put something aside for garnishing, chop the rest finely.
2
Heat 1 tablespoon of oil in a frying pan, fry the diced peppers and onions. Add marjoram and paprika paste and sauté briefly. Deglaze with 400 ml water, bring to the boil and stir in broth. Simmer for 6-8 minutes at medium heat.
3
Heat 1 tablespoon of oil in a frying pan. Fry the sausages in it. Add the onion rings and fry for 5-6 minutes, turning several times. In the meantime, boil 750 ml water with 1 teaspoon of salt.
4
Remove the pot from the heat and add cold milk and butter. Stir in the puree flakes briefly with a wooden spoon. Leave to soak for 1 minute. Stir starch with a little water until smooth. Bind the paprika vegetables with it. Season to taste with salt and pepper.
5
Arrange the paprika vegetables with mashed potatoes, onion rings and sausages. Garnish with marjoram set aside.