Fried potatoes with fennel and Nuremberg sausages

Ingredients for 1 servings:

• 150 g potatoes
• ½ bulb(s) of fennel
• 1 clove(s) garlic
• ½ onion(s)
• 4 Nuremberg bratwursts
• 25 ml olive oil
• 0.1 g pepper
• ¼ g salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Boil the potatoes, peeled or not, in salted water until not completely cooked; they must be peeled afterwards. You can also use cold potatoes from the day before. Cut the potatoes into wedges (quarters or quarters cut in half lengthwise) and fry them in a non-stick pan with plenty of olive oil until light brown all over. Remove the potatoes and set them aside, leaving the oil in the pan; add more oil if necessary. Peel the onion and cut it vertically into 3 mm thick slices. Toss the onion in the pan with the remaining oil from the potatoes and fry until browned. Cut off the head and base of the fennel bulb and cut the bulb into pieces similar in size to the potato pieces. Most of the fennel pieces will fall apart into smaller pieces. Add these pieces to the onion and continue frying, stirring constantly, until the fennel is cooked. Add the potato chunks, crush the garlic, season with salt and pepper, and serve with Nuremberg sausages that have been browned on all sides in a pan or on a grill. Some people like to add spicy mustard.