Mexican-style sausage pot

Ingredients for 5 servings:

• 1 can kidney beans, drained
• 1 can corn, drained
• 2 cans of tomatoes, chopped
• 2 pairs of sausages (Debrecziner)
• 250 g sausage (Braunschweiger)
• 200 g bacon
• 3 m.-large bell pepper(s), green, yellow, red
• 2 chili peppers
• 1 m.-sized onion(s)
• 1 tsp salt
• 1 pinch(s) of pepper
• 3 cloves garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Stew with beans, corn, tomatoes and sausages

Dice the onion, Braunschweiger sausage, and bacon. Brown the bacon in a large pot, add the onion, and lightly toast. Add the bell pepper, cut into approximately 2 cm strips, the tomatoes with their juice, and the garlic, and bring to a boil. Slice the Debrecziner sausage and add it to the pot with the Braunschweiger sausage. Cook everything for about 10 minutes, then add the beans and corn, season with salt, pepper, and chili, and simmer briefly.