Summary

Ingredients

• 2 onions)
• 2 cloves garlic
• 1 bunch spring onion (s)
• 3 large bell peppers, red, yellow, green
• 2 tuber / s fennel, small
• 500 g tomato (s)
• 4 tablespoon oil
• Salt, chayenne pepper
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 pinch (s) sugar
• Lemon juice
• 250 ml vegetable stock
• 6 piece (s) bratwurst, fine

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Instructions

1. Peel the onions and garlic. Coarsely dice the onions and finely dice the garlic. Clean and wash the spring onions, bell peppers and fennel. Halve the fennel, cut out the hard stalk. Cut spring onions into rings of 1-2 cm, peppers into cubes of 2-3 cm, cut the fennel into short, narrow strips.
2. Scald tomatoes, peel, halve and core. Cut into 1 cm cubes.
3. Heat 2 tablespoons of oil in a stock pot, sauté the onion and garlic, add the vegetables in portions, sauté briefly, season with salt, pepper, herbs, sugar and lemon juice.
4. Pour in the broth and stew for about 30 minutes.
5. Add tomatoes for the last 10 minutes.
6. Divide the sausages into 1 cm wide pieces, fry in the rest of the oil until golden brown. Add the sausage to the vegetables, season well.