Summary

Ingredients

• 6 Vienna sausages, sliced
• 5 m carrot (s), cut into sticks or slices
• 4 romaine (s), roughly diced
• 1 large onion (s), cut into wedges
• 2 bell peppers, red and green, roughly diced
• 1 tablespoon tomato paste
• 1 teaspoon vegetable stock, instant
• 1 cup water
• 1 chilli pepper (s), whole or chopped
• salt and pepper
• Oil or margarine

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Instructions

1. Briefly fry the sausages in oil or margarine and remove from the pan.
2. Braise the onion wedges in the frying fat. Add the carrots, bell pepper, tomatoes and chilli and fry briefly. I always add the chilli pepper in one piece and take it out again when everything is ready. Add the tomato paste, fry briefly and deglaze with water. Add the broth and simmer everything for 8-10 minutes.
3. When the vegetables are done but still firm to the bite, add the sausages again and heat them briefly. Season to taste with salt and pepper.
4. This goes well with mashed potatoes or rice.