Mediterranean bratwurst pot

Ingredients for 4 servings:

• 400 g bratwurst, coarse
• 1 m.-sized onion(s)
• 3 medium-sized garlic cloves
• 1 bell pepper(s), yellow
• 1 small kohlrabi
• 1 can tomato(s), chunky, 400 g
• ½ tsp fennel seeds
• ½ tsp chili powder
• ½ tsp black pepper, freshly ground
• 1 tsp salt
• 1 tbsp dried Italian herbs
• 6 tbsp olive oil
• ½ tsp vegetable broth, granulated
• 200 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the onion and dice. Peel the garlic and slice thinly. Cut the kohlrabi into julienne strips and cut the bell pepper into strips or cubes. If desired, grind the fennel seeds in a mortar and pestle. Form the sausage meat into about 20 large or about 40 small balls. Heat 4 tablespoons of oil in a shallow pan. Sauté the kohlrabi, onion, and garlic over medium heat (level 6-7 of 9) for 5-10 minutes. Add the fennel seeds and roast them on the bottom of the pan for one minute. Add the bell pepper and chili and sauté for another 5 minutes. Add the tomatoes. Pour the granulated stock into the can, fill halfway with water, and stir briefly. Pour the stock into the pan. Add pepper, salt, and herbs, stir, and close the lid. Meanwhile, briefly fry the meatballs in a large pan with 2 tablespoons of olive oil; do not overcook. Add the meatballs to the pot, stir gently, close the lid, reduce the heat to level 1 (the lowest setting), and simmer for about 30 minutes. Serve as a main course with tagliatelle, baked potatoes, or white bread. Serve hot or lukewarm with some white bread as an appetizer. This recipe serves 8 people.