Sweet and sour turnip stew

Ingredients for 6 servings:

• 1 large turnip(s)
• 6 large potatoes
• 1 pack of diced bacon
• 4 tbsp rapeseed oil
• 6 sausages (Krakauer)
• 6 sausages (cabbage sausages)
• 1 cm ginger
• 200 ml pineapple juice
• 600 ml vegetable stock
• salt and pepper
• Sugar
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

hearty autumn dish

Peel the swede and potatoes and dice them equally. Roughly chop the Krakow sausages. Peel and finely dice the ginger. Fry the bacon in the rapeseed oil and lightly brown the swede and potatoes for about 5 minutes, then add the Krakow sausages and deglaze everything with the vegetable stock. Lightly season with salt and pepper, add the ginger, and stir. Bring to a boil, then reduce the heat to low and place the cabbage sausages on top of the stew. Simmer with the lid closed for about 20 minutes, until the swede and potatoes are tender but still firm to the bite. Season to taste with pineapple juice, sugar, salt, pepper, and cayenne pepper. The stew tastes even better the next day!