John Myers
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Grilled Potato and Vegetable Sausage Pan
The perfect grilled potato and vegetable sausage pan recipe with a picture and simple step-by-step instructions.
Grilled potato
- 3 Red Paprika
- 1 size Onion
- 1 Can Corn
- 1 pack Nuremberg sausages
- 1 pack Extra large potatoes for grilling
- 1 bunch Parsley
- 1 bunch Chives
- 1 cups Cream
- 1 pinch Salt
- 1 pinch Pepper
- 1 cups Cream
- 500 cups Quark lean
- 1 cups Sour cream
Sausage pan
- Wash, clean and chop the bell peppers. Peel the onion and chop it up too. Easily fry everything in a pan.
- Fry the Nürnberger and cut into small pieces. Add to the peppers. Mix in the can of corn.
Grilled potatoes
- Pre-cook the potatoes, because you can buy extra-large grilled potatoes.
- in the meantime prepare the filling. Wash the parsley and chives, mix the quark, cream, and cream and season with salt and pepper. I still had garlic. Unfortunately, none of my family wanted it, but it would still be one of them.
- Chop the parsley and chives and mix everything together well. Then put it in the fridge.
- When the potatoes are almost cooked, cut lightly crosswise. Wrap all the potatoes in aluminum foil and place everything on a baking sheet. Bake in the oven at 180 -200c for about 30 minutes. Maybe first try a potato to see if it is soft. You are on the safe side.
- If so, remove the aluminum foil slightly from the potatoes, so only pull them out halfway, with your thumb and forefinger left and right, gently squeeze the potatoes. So that the cross cut opens easily. Then cover generously with the filling.
- Arrange the sausage pan with the potatoes on a plate. And have a good time: the potatoes are wonderful to spoon out.
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