Summary

Ingredients

• 1 red pepper (s)
• 2 medium onion (s)
• 500 g potato (s), mainly waxy
• 500 g meat sausae
• 2 tablespoons oil
• 1 tablespoon flour
• 1 tablespoon tomato paste
• 2 teaspoons marjoram, dried
• 1 can sauerkraut, 850 ml
• 2 tablespoon vegetable stock, instant
• 1.2 liters water
• salt
• Black pepper
• Marjoram, fresh, for garnish

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Instructions

1. Clean and wash the peppers and cut into fine strips. Peel the onions and cut into wedges. Peel, wash and cut the potatoes into small cubes. Peel the skin off the meat sausage. Cut the sausage into thin slices and quarter them.
2. Heat the oil in a pot. Fry the sausage in it, remove it. Put the onions, potatoes and peppers in the hot frying fat and fry for 1-2 minutes. Dust with flour and sauté briefly. Add tomato paste, marjoram and sauerkraut and deglaze with water. Bring to the boil and stir in the vegetable stock. Cover and simmer for 20 minutes, stirring several times.
3. Add the sausage 5 minutes before the end of the cooking time. Season to taste with salt and pepper. Serve garnished with fresh marjoram if you like.