Brockelbohnen with gherkins and sausages

Ingredients for 4 servings:

• 500 g beans (runner beans), broad
• 3 sprigs savory
• 50 g dried meat, finely diced
• 4 onions, diced
• 3 cloves garlic, finely diced
• 400 ml meat broth
• pepper
• Salt
• 750 g potatoes cut into cubes
• Thyme to taste
• 1 jar of pickles
• 4 pieces of bratwurst, coarse
• 4 tsp mustard
• 2 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Palatinate specialty

Trim the beans and cut into 1 cm long pieces. Gently fry the dried meat over low heat, then add the diced onion and garlic and sauté until translucent. Add the bean pieces and sauté. Deglaze with the stock (the beans should just be covered), add the savory, pepper, and salt to taste. Cook for 15 minutes, then add the diced potatoes and continue cooking (about 20 minutes) until the potatoes are tender. Remove the savory sprigs. Season with thyme, if desired. While everything is cooking, let the sausages stand in simmering water for 5 minutes, then dry them and brush them with mustard. If the beans and potatoes need to cook for another 10 minutes, fry them in a little oil until crispy. Serve as follows: Place the sausages and broad beans on the plate. Arrange 1-2 sliced ​​gherkins over the beans. Eat the beans with the gherkin slices. Variation 1: Instead of bratwurst, you can serve the fried beans with a hearty roast or meatballs. If you don’t feel like eating that much meat, you can also eat the fried beans on their own. Pickles are a must, though. Variation 2: Prepare the fried beans with the same ingredients, but use 700 ml of meat broth for a delicious bean and potato stew. Serve with fresh farmhouse bread. Explanation: Fried beans are called that because the beans are cut into small pieces (bröckchen). In the Palatinate dialect, this is called “brockeln.”