John Myers
Sausage Shashlik Pot
The perfect sausage shashlik pot recipe with a picture and simple step-by-step instructions.
- 1 Yellow pepper
- 4 Onions
- 500 g Sausages, coarse
- 350 g Waxy potatoes
- 125 g Smoked bacon
- 2 tbsp Tomato paste
- 2 tbsp Sweet paprika powder
- 4 tbsp Balsamic vinegar
- 400 ml Vegetable broth
- 1 Can Chunky tomatoes
- 2 Bay leaves
- 0,5 tsp Ground caraway
- 0,5 tsp Whole caraway seeds
- 1 tsp Marjoram
- 1 Clove of garlic
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- 1 tsp Telly cherry pepper
- 1 Splash Honey liquid
- 1 Splash Crushed red pepper
- Finely chopped parsley
- Sour cream 10% fat
- 1 tbsp Rapeseed oil
- Clean and wash the paprika and cut into pieces. Peel and roughly chop the onions. Cut the sausages into rings. Peel and dice the potatoes. Cut the bacon into slices, then cut into approx. 2cm pieces again.
- Heat the oil in a saucepan and fry the sausage rings until crispy! Take out of the pot. Then fry the bacon and onions in the same pot without additional oil until crispy, then add the paprika with tomato paste and paprika powder and roast briefly. Deglaze with balsamic vinegar, stock and diced tomatoes. Bring to the boil briefly and add the whole of the potato cubes, bay leaves and caraway seeds. Simmer for about 20 minutes!
- Now add the sausages again and season with ground caraway seeds, garlic pressed, marjoram, seasoned salt, garlic pepper, pepper, pul beaver and honey.
- Divide into 4 bowls, top with sour cream and sprinkle with parsley, pul biber and caraway seeds! Who likes to eat fresh baguette with it!
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