Potatoes with chicken sausage in a pan

A simple but satisfying home-made dish, which, with the right combination The ingredients are filled with amazing tastes. Small potatoes fried in a pan with slices of smoked chicken sausages, slices of onion and fennel root until golden brown, and then brought to readiness in a small amount of tomato paste, apple cider vinegar and honey, which eventually covers potatoes with sausages with light tomato glaze. Sprinkle with fresh herbs fennel and enjoy a rich taste with sweet, spicy and smoked notes. Nutritional value of one serving: (4 total) Calories 420, total fat 22 g., Saturated fat g., Proteins 17 g., Carbohydrates 41 g, fiber g., Cholesterol mg., Sodium mg., Sugar g. Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 0.5 kg small red potatoes, cut into 4 parts
• 1 pack (340 gr.) Smoked chicken sausages with apple, cut into pieces of 2.5 cm.
• 3 tbsp. l olive oil
• 2 onions, sliced in thick slices
• 2 fennel roots, trimmed, cut into 4 parts, and cut into thick slices, set aside greens
• 1 tbsp. l tomato paste
• 2 tbsp. l cider vinegar
• 1 tbsp. l honey

Recipes with similar ingredients: red potatoes, kupat (sausages for frying), fennel onion, honey

Recipe preparation:

1. In a large frying pan over medium heat, heat the olive butter. Add the sausage and fry, stirring, until golden brown, about 2 minutes. Put a slotted spoon on a plate.
2. Add potatoes to the pan and fry until light golden crusts, 3-4 minutes. Add onion and fennel root and mix, to evenly distribute the ingredients; sprinkle with 0.5 tsp. salt and a little ground black pepper. Fry stirring occasionally until the onions and fennel begin to soften, 4-5 minutes.
3. Clear the space in the center of the pan and add the tomato pasta. Cook, stirring, until the paste darkens a little, about 1 minutes Add 1 tbsp. water and mix everything together. Turn down fire to moderately low, cover and simmer until vegetables become soft, 7-8 minutes.
4. Return the sausage to the pan by adding vinegar and honey. Fry on low heat until the liquid thickens and turns into glaze, about 2 minutes. Salt and pepper to taste. Lay on plates and sprinkle with fennel greens.