Wursteintopf with Potatoes and Tomatoes

Ingredients

• 3 large onions
• 500 g waxy potatoes
• 2 bell peppers (red and yellow)
• 4 tbsp rapeseed oil
• 30 g paprika paste (or tomato paste as substitute)
• 2 tsp sweet paprika powder
• 1 l poultry broth
• 2 Garlic cloves
• 1 tsp cumin seeds
• 1 tsp dried marjoram
• 0.5 tsp hot paprika powder
• Salt
• 0.5 untreated lemon zest
• 1 can chopped tomatoes (~400 g)
• 500 g Lyoner sausage
• 2 sprigs marjoram
• 0.5 handful parsley
• 2 tsp lemon juice
• 4 tbsp crème fraîche

Instructions

1. 1.

   Peel the onions and dice them into 2 cm cubes. Peel the potatoes. Wash, trim, and dice the bell peppers into 2 cm cubes alongside the potatoes. Add 2 tbsp oil to a large hot pot and sauté the onions. Stir in the paprika paste and paprika powder and cook briefly. Mix in the potatoes and peppers, then pour over the broth. Simmer covered for about 20 minutes on medium heat.

2. 2.

   Peel the garlic and crush it with cumin in a mortar. Add dried marjoram, hot paprika powder, a pinch of salt, and lemon zest; mix well. Stir this spice blend into the canned tomatoes and add to the stew. Let simmer for another ~5 minutes.

3. 3.

   Meanwhile, peel the sausage, cut it lengthwise into quarters, then slice into pieces. Heat remaining oil in a hot pan and brown the sausage slices for 4–5 minutes on medium heat until golden brown. Rinse the marjoram and parsley, shake dry, pluck leaves, and roughly chop. Fold the sausage and herbs into the vegetables, season with salt and lemon juice. Serve drizzled with crème fraîche.