John Myers
Colorful Potato Pan with Fried Sausages
The perfect colorful potato pan with fried sausages recipe with a picture and simple step-by-step instructions.
- 500 g Small potato
- 1 small red, yellow + green pepper each
- 2 medium sized Carrots
- 1 small Zucchini
- 1 small Aubergine
- 1 medium sized Onion
- Approx. 75 ml vegetable stock
- 1 tbsp Clarified butter
- A few stAlks of oregAno + thyme eAch
- 1 branch Rosemary
- 1 pack Nuremberg grilled sausages
- Peel the potato and cut in half. Clean and wash the peppers and cut into strips. Peel the carrots and cut into cubes. Clean, wash and roughly dice the aubergine. Clean and wash the zucchini, halve lengthways and cut into slices. Peel the onion, cut in half and cut into fine rings.
- Heat the butter lard in a pan and fry the prepared potatoes while turning, add the onion and fry briefly. Deglaze with vegetable stock and let cook with the lid on for about 7-10 minutes. Add the prepared vegetables, mix well and fry for another 5 minutes. Season with salt and pepper. Finely chop the oregano leaves, thyme and rosemary needles, add to the potato pan and mix well.
- Fry the sausages in a second pan in a little lard, cut in half and mix into the potato pan. Spread on plates and serve.
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