Rice Pot with Sausage Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g rice
- 1 glass corn (approx 250g)
- 3 small bell peppers
- 3 piece (s) bratwurst (coarse)
- Margarine for frying
- salt and pepper
- Paprika powder
- curry
- cheese, grated
Print Recipe
Pin Recipe Instructions
- Boil the rice in 600 ml of water. Cut the peppers into short strips. Remove the skin from the sausage, shape the sausage filling into very small balls (approx. 1 cm in diameter) and pour the corn into a sieve.
- Heat the margarine in a large saucepan and fry the sausage balls all over. Add paprika and corn, season well with curry, stir and stew with the lid closed on low heat for about 10 minutes.
- Season to taste with paprika, salt and pepper, add rice, stir thoroughly and let stand on the plate for another 5 to 10 minutes, until the rice is warm too.
- Serve with grated cheese if you like.
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