Bratwurst and potato pan with vegetables

Ingredients for 4 servings:

• 8 large sausages, Franconian or 16 small Nuremberg sausages
• 500 g boiled potatoes from the previous day
• 1 leek(s)
• 3 bell peppers, red
• Clarified butter for the pan
• 1 cup sour cream, to taste
• Salt and pepper from the mill
• some caraway

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel and slice the potatoes. Cut the leek into rings and the bell peppers into strips. Cut the sausages into bite-sized pieces and fry in a pan with clarified butter until crispy and brown. Remove from the pan and keep warm. Fry the potatoes in the sausage fat until golden brown, add the leek, and finally the bell pepper strips; they should still be crunchy. Season with salt, pepper, and caraway. Just before serving, add the sausage pieces. Serve with a bowl of crisp leaf salad. Tips: If you like, you can enjoy the sausage dish with a dollop of creamy sour cream. I really enjoyed it with it. I can imagine it being served with other vegetables, too. My recipe was created using the ingredients I had in my vegetable drawer!