Potato, tuscan sausages and fodder

Name: potato, tuscan sausages and fodder
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 el olive oil; 6 Tuscan sausages scale 10 pieces; 2 onions in rings; 2 bags Tuscan potato wedges a 425 g; 1 tin can tomato paste 70 g; 1 pot fodder young capuchins, 680 g

A tasty recipe. The main course contains the following ingredients: meat, olive oil, Tuscan sausages (10 pieces), onions (in rings), Tuscan potato wedges (a 425 g), tomato puree (70 g), fox (young capuchins and 680 g).

Ingredients

Directions

Heat 2 tbsp oil in a frying pan and fry the sausages for 10 min. Take them out of the pan and keep them warm on a plate under a lid or aluminum foil. Fry the onion rings for 3 minutes in the same frying pan. Take them out of the pan and scoop them with the sausages on the plate. Fry the potato wedges in the same frying pan, fry briefly on both sides.
Spoon the tomato puree through the potato wedges and add 150 ml of water. Let the flakes drain and add them. Put the sausages and onion rings back in the pan and heat all the ingredients with the lid on the pan for 3-4 minutes, until the potato wedges are tender. Add pepper to taste.
Divide the potato pan over 4 plates. Delicious with fresh basil cut into strips.