Paprika sausage pan

Name: Paprika sausage pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 3 colourful peppers (red, yellow, green; approx. 600 g); 1 (250 g) Stalk leek (leek); 500 g Pork sausage; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Paprika pulp; 250 ml Vegetable broth (instant); 150 ml Cremefine for refinement; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
3 colourful peppers (red, yellow, green; approx. 600 g)
1 (250 g) Stalk leek (leek)
500 g Pork sausage
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Paprika pulp
250 ml Vegetable broth (instant)
150 ml Cremefine for refinement
7-10 Tbsp Parsley

Directions

1
Put rice in boiling salted water. Cook over low heat for about 20 minutes, drain excess water. Meanwhile clean, wash and chop the peppers and leek. Cut sausage into strips and fry in 1 tablespoon of hot oil, turning for 3-5 minutes. Take aside. Add 2 tablespoons of oil to the frying fat.
2
Fry the bell pepper and leek pieces for about 10 minutes. Season with salt and pepper. Stir in paprika pulp. Deglaze with stock, bring to the boil. Heat sausage strips and rice in it. Add the cream as a blob and serve garnished with parsley