Gypsy bratwurst with potato wedges

Name: Gypsy bratwurst with potato wedges
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (600 g) frozen potato wedges; 1 Onion; 1/2 red, yellow and green peppers; 2 TABLESPOONS Sunflower oil; 1 TABLESPOON Flour; 1 can(s) (425 ml) strained tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Precious sweet paprika powder; 1 TABLESPOON + 1/2 tsp sugar; 2 1/2 TABLESPOONS Wine vinegar; 4 fine fried sausages (à approx. 100 g); 100 g Fresh cream; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (600 g) frozen potato wedges
1 Onion
1/2 red, yellow and green peppers
2 TABLESPOONS Sunflower oil
1 TABLESPOON Flour
1 can(s) (425 ml) strained tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Precious sweet paprika powder
1 TABLESPOON + 1/2 tsp sugar
2 1/2 TABLESPOONS Wine vinegar
4 fine fried sausages (à approx. 100 g)
100 g Fresh cream
baking paper

Directions

1
Place the potato wedges on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes, turning once
2
Peel the onion and cut into strips. Clean, wash and cut the bell peppers into strips. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and pepper strips for about 5 minutes while turning. Dust with flour. Add tomatoes, bring to the boil and simmer for about 3 minutes while stirring. Season to taste with salt, pepper, paprika powder, 1 tablespoon sugar and 2 tablespoons vinegar
3
Cut the bratwursts slightly. Heat 1 tablespoon of oil in a frying pan and fry the sausage for approx. 10 minutes, turning. Season crème fraîche with salt, 1/2 tsp sugar and 1/2 tbsp vinegar. Arrange sausages, sauce, potato wedges and crème fraîche. Dust with paprika powder