Summary

Ingredients

• 1 can kidney beans, drained
• 1 can corn, drained
• 2 cans tomato (s), chunky
• 2 pairs sausages (Debrecziner)
• 250 g sausae (Braunschwei)
• 200 g pork belly
• 3 medium pepper (s), green, yellow, red
• 2 chilli pepper (s)
• 1 medium onion (s)
• 1 teaspoon salt
• 1 pinch (s) pepper
• 3 cloves garlic

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Instructions

1. Dice the onion, Braunschweiger sausage, and pork belly.
2. Heat a large saucepan over medium-high heat and fry the diced pork belly for 3-4 minutes until lightly browned.
3. Add the diced onion and roast for 3 minutes, stirring occasionally.
4. Cut the green, yellow, and red peppers into 2 cm strips.
5. Add the pepper strips, tomatoes with juice, and garlic cloves to the pan and bring to a boil.
6. Cut the Debrecziner sausages into slices and add to the pan with the diced Braunschweiger.
7. Cook for 10 minutes over medium-high heat.
8. Add the drained kidney beans and corn.
9. Season with salt, pepper, and chilli peppers.
10. Simmer for 5 minutes until the pork reaches 63°C (145°F) when tested with a meat thermometer.