Texas Sausage Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta (Spirelli)
- 4 sausages (Viennese)
- 2 medium onion (s)
- 1 large red pepper (s)
- 1 tablespoon oil
- 1 packet tomato (s), chopped with chilli pieces (370 g)
- 1 teaspoon vegetable stock, instant
- 1 can corn (425 ml)
- 1 can kidney beans (425 ml)
- a bit salt
- Pepper, whiter
- 0.25 liter ¼ water
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water for about 8 minutes.
- Cut the sausages into slices. Peel and dice the onions. Clean and chop the pepper.
- Now heat the oil and fry the sausage slices, paprika pieces and onion cubes in it. Pour in the tomato pieces and 1/4 l water and bring to the boil. Stir in the vegetable stock, bring to the boil and simmer gently for about 5 minutes. Drain the kidney beans and corn. Pour into the sauce, bring to the boil again and finally season with salt and pepper. Serve with the pasta.
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