John Myers
Potato and Pepper Pan with Salchichas
The perfect potato and pepper pan with salchichas recipe with a picture and simple step-by-step instructions.
- 350 g Salchichas fresh
- 400 g Jacket potatoes cut into 1 cm cubes
- 2 Pc. Red peppers, peeled, pitted, cut into strips
- 80 g Vegetable onion rings
- 250 Pc. Garlic cloves chopped
- 100 ml Veal stock
- 1 Sachets Saffron threads
- 0,25 tsp Thyme
- Salt
- Black pepper from the mill
- 1 tablespoon Ice cold butter
- Extra virgin olive oil
- Product description: Salchichas a Spanish or Italian fresh bratwurst, which is seasoned with wild fennel and thyme. In Spain the best quality is from the Iberico pork.
- Heat the olive oil in a pan. Fry the sausages all around. Take out. Now fry the potato cubes all around until golden brown. Also remove and season with salt.
- Sauté the garlic, onion rings and paprika strips in the remaining frying fat. Deglaze with the stock. Stir in the thyme and saffron and simmer, covered, for 10 minutes. Season with salt and pepper. If necessary, cut the salchichas into small pieces and fold into the ragout. Add butter, mix well and heat.
- Serve in small bowls as a tapa.
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