Bratwurst Pan

5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 442 kcal


  • 500 g Potatoes
  • 2 tablespoon Oil
  • 5 piece Rostbratwurst
  • 300 g Leek
  • 250 g Canned mushrooms (or fresh)
  • 200 g Red pepper
  • Salt
  • Pepper from the grinder
  • Sweet paprika
  • 125 ml Vegetable broth
  • 200 g Sour cream
  • Dried marjoram
  • Fresh parsley


  • Peel, wash and dice the potatoes. Heat the oil in a large pan and fry the potato cubes in it for 15 minutes until golden brown on medium heat.
  • In the meantime, cut the sausages into oblique slices. After the potatoes have cooked for 5 minutes, add the sausage slices and fry them with them. But then I took the sausage out again and fried it in an extra pan and added it again later.
  • Clean and wash the leek and cut into rings. Wash the peppers, remove the seeds and cut into pieces. Put the vegetables with the drained mushrooms in the potato pan for the last 5 minutes and fry them with them. Season everything with salt, pepper and paprika. Then deglaze with the broth and stew for another 5 minutes.
  • Finally add the sour cream, except for a tablespoon for garnish, and stir. Season again to taste and arrange on plates with the sausage slices. Garnish with a blob of sour cream, paprika powder, marjoram and chopped parsley as desired.


Serving: 100gCalories: 442kcalFat: 50g
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Written by John Myers

Professional Chef with 25 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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