Colorful bratwurst pan with potato wedges from the oven

Ingredients for 3 servings:

• 6 sausages
• 1 tbsp clarified butter
• olive oil
• 500 g mushrooms
• 500 g bell pepper(s), colored
• 7 shallots
• Spice mix (shashlik spice)
• 400 g tomatoes, chopped
• 500 g tomatoes, pureed
• 200 ml vegetable stock
• 1 tbsp honey
• 1 pinch(s) of salt and pepper
• 8 potatoes
• 1 tsp oregano
• 2 tbsp olive oil
• 1 tsp rosemary
• 1 tbsp tomato paste
• 1 garlic clove(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Wash the potatoes thoroughly and cut them into quarters or eighths, depending on their size. In a bowl, mix the olive oil, garlic clove, tomato paste, oregano, and rosemary to make a marinade. Mix the potato wedges well and marinate, then set aside to marinate. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) using top/bottom heat. Melt the clarified butter in a pan and fry the sausages until well cooked. In the meantime, dice the bell peppers equally and slice the mushrooms. Halve or quarter the shallots, depending on their size. Place the potatoes on a baking tray or in a casserole dish and cook for about 40 minutes at 180 degrees Celsius (350 degrees Fahrenheit). When the sausages are cooked, remove them from the pan, add a little olive oil, and braise the bell peppers and shallots. After about 20 minutes, add the mushrooms and braise for about 10 minutes, then deglaze everything with the stock. Now add the chopped and pureed tomatoes to the pan, bring everything to a boil, and season with salt, pepper, and shish kebab seasoning. Stir in the honey. Just before the potatoes are done, cut the sausages into pieces and add them to the pan to warm them up again. Serve everything together.