Lentils with String Sausages and Fried Potatoes with Egg

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people


For the lentil vegetables

  • 1 packet Lentils
  • 300 ml Vegetable broth *
  • 2 small Carrots
  • 1 small Sliced ​​onion

For the potato side dish

  • 400 g Sliced ​​jacket potatoes
  • 1 medium Cut onion
  • 1 medium Oil
  • 4 Farm eggs
  • Salt and pepper


  • 1 pair of Turkey - string sausages


  • Swirl the onion in a little oil, add the lentils (tempo lentils are pretreated and do not need to be soaked) and bring them to a boil in the vegetable stock, grate the carrots (1 was a nibble for me) and cook everything until the water is almost simmered is, the lentils are done and let everything stand with the lid closed, the lentils will still open a little.
  • Heat the oil, fry the potatoes in it, add the onions about halfway through the roasting time and continue to fry everything, then the eggs (I beat them up in a cup and remove the white sausage stuff, they don't get into my food ) season with salt & pepper, whisk and add to the fried potatoes and leave to stock.
  • I put the sausages on top of the lentils, even if there wasn't much moisture left, they get really hot.
  • Arrange the plates ... to do this, place the lentils, then place the fried potatoes and sausages (in Swabia, Viennese are called Saitenwürschtle) on top. I hope the Swabians will forgive me for my break in style, because lentils and strings are eaten here with spaetzle ;-))) but I'm not a native Swabian ;-))
  • * Tip: My homemade vegetable broth - supplies: Make your own vegetable broth
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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