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Colorful mess with Viennese

updated

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Ingredients for 4 servings:

  • 1 pack of tomatoes, pureed
  • 800 ml tomato sauce or tomato soup
  • 1 large bell pepper(s), red
  • 1 large bell pepper(s), yellow
  • 1 large bell pepper(s), green
  • 2 pairs of sausages (Vienna sausages)
  • 1 bunch of spring onions
  • 1 can of corn
  • 1 can of mushrooms
  • 1 bunch of herbs
  • salt and pepper
  • Paprika powder
  • possibly garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Slice the Vienna sausages and spring onions, and trim and dice the bell peppers. Chop the herbs. Drain the corn and mushrooms. Bring to a boil in tomato sauce or soup with the passata, add the diced bell peppers, and simmer for a few minutes until the peppers are tender. Add the sausages, spring onions, corn, and mushrooms and heat through. Season with salt, pepper, paprika, and garlic, if desired, and stir in the herbs. Potatoes, rice, and pasta are suitable side dishes.

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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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