Hungarian sausage pan
easy
45 mins
45 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1 TABLESPOON + 1 tsp olive oil
- 200 g Onions
- 2 Garlic cloves
- 200 g Leeks (leek)
- 250 g cherry tomatoes
- 1 red, yellow and green peppers (approx. 250 g each)
- 250 g fat-reduced meat sausage (19 % fat)
- 1-2 TEASPOONS Sweet peppers
- 250 ml Vegetable broth (instant)
- 1-2 TABLESPOONS Tomato paste
- 6 Stem(s) Thyme
- 1 pinch Sugar
- baking paper
Directions
- 1
Peel, wash and slice the potatoes. Line a baking tray with baking paper and place potato wedges on top. Sprinkle with salt and sprinkle with 1 tablespoon of oil. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 30 minutes while turning.
- 2
Meanwhile peel onions and garlic. Cut onions into strips and finely dice garlic. Clean, wash and cut the leek into rings. Wash and halve the cherry tomatoes. Quarter peppers, remove seeds, wash and cut into pieces.
- 3
Peel off the skin of the sausage. Cut the sausage into half rings. Heat 1 teaspoon of oil in a coated frying pan, fry the sausage in it, remove. Add onion and garlic to the frying fat, dust with paprika powder and sauté.
- 4
Add paprika and leek and fry. Deglaze with vegetable stock, stir in tomato paste. Wash thyme, dab dry and add 3 stems. From the remaining 3 stems, dab off leaves and chop finely.
- 5
Cook for about 5 minutes. Add the sausage, season with salt and 1 pinch of sugar. Remove thyme stalks. Stir in chopped thyme. Arrange potato wedges and sausage pan on plates.
Nutrition Facts
340 kcal
33 g
15 g
15 g
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