Summary

Ingredients

• 700 g potatoes, waxy
• 2 bell peppers, yellow or red
• 3 large onion (s)
• 300 g Mettenden or Cabanossi
• 3 spring onion (s)
• 150 g canned reen beans, drained
• 300 ml vegetable stock
• 1 sprig rosemary
• 0.5 teaspoon ½ paprika powder, noble sweet
• pepper
• chilli flakes

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Instructions

1. Peel and dice the potatoes. Dice the peppers and onions as well. Cut the spring onions into rings, the Mettenden or Cabanossi into slices and finely chop the rosemary needles.
2. Fry the potatoes in a wok or a large pan for about 5 minutes, then add onions and peppers and fry for another 3 minutes. Add 250 ml vegetable stock, reduce the temperature and let everything simmer for 10-15 minutes.
3. When there is no more liquid in the pan, add the stock until the potatoes are sufficiently cooked. Add the beans, spring onions and sausage, raise the temperature again and fry everything again.
4. Now add the rosemary and paprika powder and season with pepper and chilli to taste.