John Myers
Ingredients for 6 servings:
- 1 ring/s of meat sausage or approx. 500 – 600 g Vienna sausages
- 2 onions
- 500 g bell pepper(s)
- 400 g mushrooms, possibly more, up to 500 g
- 160 g green olives from the jar
- some oil
- some butter
- 0.33 tube(s) Tomato paste
- ¼ liter of water
- 1 tbsp flour
- 1 vegetable stock cube
- 1 can tomatoes, chopped
- 1 pack of tomatoes, pureed
- 1 tbsp oregano or 1 tbsp herbs de Provence
- 1 tbsp marjoram or 1 tbsp herbs de Provence
- pepper
- 500 g peas, frozen
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cut the pork sausage into cubes or the Vienna sausages into slices. Dice the onions and dice the bell peppers. Slice the mushrooms and cut the olives into rings. First, briefly fry the pork sausage in a large pot with a little oil, then remove and set aside. In the same pot, sauté the diced onions with a little butter until translucent. Add the tomato paste and fry briefly, then add a splash of water to ensure the tomato paste is evenly distributed. Add the rest of the water, stir in the flour and stock cube. Stir in the chopped tomatoes and herbs. Add the passata, rinse the package with a little water, and add the tomato liquid. Season with pepper. Bring to a boil briefly and stir well. Add the sliced mushrooms and diced bell peppers and simmer for about 10 minutes. Stir in the olives and bring to a boil briefly. Finally, add the frozen peas and the reserved pork sausage and cook everything for about 5 minutes. Spätzle or penne go well with it.
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