Summary

Ingredients

• 240 g sausae
• 400 g potato (s)
• 150 g French beans
• 2 carrot (s) (approx. 135 g)
• 50 g sprin onion (s)
• 11 radishes
• 1 onion (s), red
• 2 cloves garlic
• Salt and pepper, black, from the mill
• 15 g rapeseed oil

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Instructions

1. Clean the beans, cut them into bite-sized pieces and blanch them in lightly salted, boiling water for 2 minutes. Pour off, rinse immediately with cold water and drain well over a sieve.
2. Heat the oil in a large, 28mm pan on medium heat. Peel and dice the potatoes, carrots, onions and garlic and fry them in a pan. Reduce the heat to the third lowest level.
3. Clean the radishes and cut into small slices. Clean the spring onions and cut into rolls. Mix in the pan with the beans and season with the spices.
4. Move the vegetables in the pan from the center to the right and left edges. Place the sausages on the open area and fry them with the lid on for about 8 minutes on each side. (Cooking time can vary for the pans)
5. Arrange Rumfort vegetables with bratwurst on plates, garnish and serve.