Paprika and liver sausage pan

Ingredients for 2 servings:

• 125 g macaroni
• salt water
• 1 liver sausage, approx. 170 g
• 2 tbsp olive oil
• 30 g shallot(s), cut into rings
• 70 g carrot(s), cut into fine sticks
• 3 tbsp vegetable broth
• 40 g bell pepper(s), green, finely chopped
• 40 g bell pepper(s), yellow, finely chopped
• 40 g bell pepper(s), red, finely chopped
• Marjoram, fresh, chopped
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick, easy, delicious

Cook the macaroni in salted water according to the package instructions. Meanwhile, place the liverwurst in cold water and quickly bring to a boil. Remove from the heat, let stand for 5 minutes, and then return to the still-warm stovetop. Sauté the shallots and carrots in hot oil, add the vegetable stock, reduce heat to low, and sauté with the lid on until al dente. Add the bell peppers, season with marjoram, pepper, and salt, and sauté briefly. Remove the liverwurst from its skin and add it to the vegetable pan, crush it, and mix it in. Mix in the macaroni, season to taste, and serve on well-warmed plates.