Savory, Spicy Western Pan with Potatoes and Sucuk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g potato (s), mainly waxy
- 1 medium vegetable onion (s)
- 2 beef sucuk
- 150 g beans, reen, frozen
- 150 g corn
- 250 g kidney beans
- 50 g tomato paste
- 2 tablespoon honey
- 1 tablespoon butter or oil
- pepper
- 1 pinch (s) Pul Biber
- 1 pinch (s) salt
- 1 pinch (s) marjoram
- 1 pinch (s) thyme
- 1 pinch (s) rosemary
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into small cubes. Peel the onion and cut into small cubes or rings. Remove the skin from the sausage and cut into slices about 1 cm thick.
- Preheat the pan or wok and add the butter. When the fat is heated, add the potatoes, season with salt and fry with the lid on for about 5 minutes. Turn the potatoes every now and then.
- Fold in the onions. Add the sugar and the sausage and fry briefly. Stir in the tomato paste and roast. Stir in the beans, corn and kidney beans. If necessary, add some water or vegetable stock. Stir in the honey and add the spices.
- The garlic sausage can also be replaced with a pair of fried sausages. First fry the sausage in the pan. When this is done, take it out of the pan and fry the potatoes. Cut the bratwurst into small pieces approx. 2 cm and add again at the end.
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