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Sausage ragout with potato crust

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Ingredients for 4 servings:

  • 6 sausages (Frankfurter or Wiener)
  • 2 bell peppers, green
  • 1 onion(s)
  • 1 cup tomato ketchup
  • salt and pepper
  • 1 cube of stock
  • 80 g margarine
  • 1 kg potatoes
  • ¼ liter of milk
  • 80 g butter
  • 1 bay leaf
  • some nutmeg
  • some marjoram

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Prepare the mashed potatoes: Wash, peel, and quarter the potatoes, then boil them in salted water with the bay leaf until soft. Drain, remove the bay leaf, mash the potatoes, and mix well with hot milk, hot butter, and a pinch of nutmeg. Heat the margarine and fry the finely chopped onion in it. Add the diced bell pepper and fry briefly. Pour in the tomato ketchup, season, and add the sliced ​​sausages just before serving. Season to taste. To serve, place the sausage ragout in the center of the plate and arrange a rim of mashed potatoes around it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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