Summary

Ingredients

• 1 kg potato (s)
• 2 red pepper (s)
• 1 bell pepper (s), yellow
• 1 ½ tablespoon clarified butter
• 0.75 liter ¾ vegetable stock
• 1 teaspoon caraway seeds, ground
• 2 teaspoons marjoram, grated
• 1 sprig rosemary, use the chopped needles
• 1 teaspoon thyme
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ paprika, hot pink
• salt and pepper
• 2 tablespoon crème fraîche
• 8 Vienna sausages, cut into small pieces

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Instructions

1. Dice the potatoes and peppers.
2. Heat clarified butter and sauté potatoes in it. Add the vegetable stock and simmer for 10 minutes. Add the diced paprika, the chopped rosemary needles and the remaining spices, cook for another 10 minutes. About 5 minutes before the end of the cooking time, add the chopped sausages and let them warm up. Season with salt and pepper and stir in the crème fraîche.