Bratwurst – potato pan with vegetables and sour cream

Ingredients for 4 servings:

• 8 sausages, coarse, raw
• 500 g jacket potatoes from the previous day
• 1 stalk(s) leek
• 3 red bell peppers
• some clarified butter for the pan
• 1 cup sour cream
• salt and pepper
• some caraway

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and slice the potatoes, cut the leek into rings, and slice the bell peppers. Squeeze the sausage mixture out of the skin and form small dumplings. Fry in a pan with clarified butter until crispy brown, then remove from the pan. Fry the potatoes in the sausage fat until golden brown, add the leek, and finally the bell pepper strips (they should still be crunchy). Season with salt, pepper, and caraway seeds. Add the sausage dumplings. Stir in the sour cream until creamy and place on the plate over the food. If you don’t like the sausage mixture, you can also use ground meat balls.