Pichelsteiner sausage pan

Ingredients for 1 servings:

• 1 Vienna sausage
• 1 bratwurst (Thuringian bratwurst) or Nuremberg sausage
• 1 sausage (pepper biter)
• 1 small onion(s)
• 100 g potatoes
• 100 g carrot(s)
• 100 g green beans
• 10 g herb butter
• 1 g marjoram, shredded
• Salt and pepper if necessary
• 5 g parsley, for decoration
• 10 ml sunflower oil for frying

Instructions

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

quick to prepare, loved by children

Peel and clean the vegetables and cut the potatoes and carrots into 1 cm cubes. This works best if you quarter the carrots and then cut them crosswise. Place the vegetables in a pot with a little salt and just enough water on the stove and cook for 10 minutes. Cut the sausages into 1 cm thick slices and the onions into small cubes. Fry both ingredients in a pan with oil. Once the onions are browned and the vegetables are cooked, place the vegetables in a sieve to drain the water and then add them to the pan with the sausages. Season the contents of the pan with shredded marjoram and the piece of herb butter and stir well. Sprinkle the finely chopped parsley over the top before serving. Tips and hints: The salt and pepper released from the pepper shaker season the dish sufficiently, so you don’t normally need to add more salt or pepper. However, if you haven’t used pepper shakers or prefer saltier foods, you should taste the dish. As a variation, you can also use Brussels sprouts, broccoli, or cauliflower broken into small florets instead of the beans and parsnips, or root parsley instead of the carrots. If desired, garnish the dish with buttered breadcrumbs before serving. Pichelsteiner stew is known to consist of three types of meat (beef, pork, mutton) and three types of vegetables (potatoes, carrots, root parsley) and is very popular, especially with children. This recipe is based on this, hence the name Pichelsteiner Sausage Pan.