Bratwurst, tomato and bean pot

Ingredients for 4 servings:

• ½ celery root
• 2 carrots
• 1 stalk(s) leek
• 1 onion(s)
• 2 cloves garlic
• 1 red chili pepper(s)
• 4 bratwursts, coarse (approx. 150 g each)
• 3 tbsp olive oil
• 100 ml white wine
• 150 ml vegetable broth or meat broth, approx.
• 1 can of chopped tomatoes (400 g)
• 1 can of baked beans (400 g)
• Salt and pepper, mixed or black and white, freshly ground
• Allspiceón de la Vera
• ½ bunch chives
• 1 cup sour cream
• 25 ml carbonated mineral water
• some lemon juice
• some lemon zest

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with lemon sour cream

Peel and rinse the celery, and cut into approximately 1 cm cubes. Trim, peel, rinse, and slice the carrots. Trim and slice the leek, cut it lengthwise, rinse, and cut it into rings. Peel the onion and garlic cloves. Dice the onion and chop the garlic cloves. Rinse and trim the chili pepper, and chop it either with or without seeds or partially deseeded. Heat the olive oil in an oven-safe roasting pan and fry the sausages, turning occasionally, for about 3 minutes until golden brown. Then remove and set aside. Fry the celery cubes, carrot slices, leek rings, and chopped chili pepper in the frying oil. Add the diced onion and chopped garlic cloves and sauté briefly. Deglaze with the white wine, stock, canned tomatoes, and baked beans. Add the sausages. Season with salt, mixed or black pepper, and a little Pimentón de la Vera. Cover and braise in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for about 30 to 40 minutes. Rinse the chives, shake dry, and cut into fine rolls. Place the sour cream in a bowl and stir with the mineral water until creamy. Then season with a little lemon juice, a little lemon zest, 1/2 pinch of salt, and white pepper, stir again, and season to taste. Remove the bratwurst, tomato, and bean dish from the oven and arrange on plates, halving the sausages if necessary. Place a dollop of lemon sour cream on each one and sprinkle with the chives.