Hearty potato stew

Ingredients for 4 servings:

• 5 large potatoes
• 4 sausages (paprika mettenden)
• 200 ml vegetable stock
• 1 can of corn (425 ml)
• 1 can of tomatoes (850 ml)
• 50 g butter
• 1 bunch of spring onions
• Salt
• pepper
• Paprika powder, hot
• Marjoram, dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and chop the potatoes and fry them all over in a pan with hot butter, stirring occasionally. Slice the mettenden sausages and add them to the potatoes after about 10 minutes, stirring occasionally. Clean and chop the spring onions, add them to the potato and mettenden mixture, and fry briefly. Then add the corn and broth. Season generously with salt, pepper, and paprika. Deglaze with the broth, then reduce the heat. Roughly chop the tomatoes and add them to the dish. Add the marjoram. Cover and simmer over low to medium heat for a quarter of an hour. Season again with the spices, serve on deep plates or in soup bowls, and finish with sour cream if desired. If you like it a bit spicier, you can replace the paprika with crushed, dried chilies. You can also replace some of the corn with kidney beans. The dish is suitable as a main course on cold autumn or winter days or as a soup meal on a party buffet.