"Nuremberg" potato and vegetable stew

Ingredients for 4 servings:

• 2 onions
• 1 small bunch of soup vegetables
• 400 g potatoes, waxy
• 150 g bacon, streaky and smoked
• 300 g Nuremberg bratwurst
• n. B. Vegetable broth (approx. 1 to 1.5 l, depending on your preference)
• some salt and pepper, black from the mill
• 100 g peas, frozen
• 80 g mashed potato powder, approx.
• 2 sprigs of oregano
• 2 stalks of chervil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and roughly dice the onions. Clean, peel, and wash the vegetables; cut the carrots and celery into small cubes and the leek into half rings. Any parsley in the vegetables can either be used for something else or rinsed, shake dry, and chop the leaves. Peel, wash, and dice the potatoes (not too small, but not too large). Finely dice the bacon. Heat a large pot and fry the bacon cubes. Then remove from the pot, set aside, and fry the Nuremberg sausages in the hot bacon fat until golden brown all over. Then remove from the pot, set aside, and briefly fry the onion cubes in the hot frying fat. Then add the prepared vegetables (carrots, celery, and leek), along with the potato and bacon cubes, and fry briefly. Deglaze with the vegetable stock, bring to a boil, and then simmer covered for about 15 to 20 minutes. The vegetables, especially the carrots, should still have some bite, but the potatoes, leeks, and celery should be cooked through. Season the stew with a little salt and freshly ground black pepper. Add the frozen peas to the stew shortly before the end of the cooking time (about 5 minutes). Add the diagonally sliced ​​Nuremberg sausages and heat through. Then stir in the mashed potatoes and bring the stew back to a boil (it should be creamy), then season to taste. Stir in the chopped parsley, if desired. Rinse the oregano and chervil, shake dry, pluck the leaves from the stems, and sprinkle over the stew.