Summary

Ingredients

• 500 g potato (s)
• 0.5 ½ onion (s)
• 250 g zucchini
• 1 pepper (s), orange
• 120 g sausae, e.. Dürre = Braunschweier
• 500 ml water
• salt and pepper
• 3 teaspoons tomato paste
• 2 teaspoons, heaped with flour, or starch
• 1 teaspoon marjoram
• 1 teaspoon, heaped parsley
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ rosemary, ground
• 1 clove garlic, or garlic powder
• some olive oil
• water

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Instructions

1. Peel and quarter the potatoes and place in a non-stick pan with oil.
2. While the potatoes are frying, cut the onion into cubes, halve the sausage lengthways and cut into slices. Then sauté the onion. Halve the zucchini and cut into slices. Fry the sausage in the pan. Cut the bell pepper into strips. Add the zucchini and peppers to the pan.
3. Put the herbs and spices in a measuring cup and fill up to 500 ml with water.
4. Use the 2 teaspoons of flour to dust the ingredients in the pan, season with salt and pepper and pour the liquid on top. Put on the lid and turn back to the lowest setting. Cook for 10-15 minutes, then continue cooking without the lid until the potatoes are cooked through.