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🍽️ Baked Liver Sausage with Colorful Pepper Vegetables and Potatoes

680 kcal · 30 min · 4 servings

Ingredients

• 1 small liverwurst (approx. 800 g, from the butcher)
• 2 red bell peppers
• 500 g leek
• 4 tbsp butter
• 125 g whipping cream
• 125 ml chicken broth
• 1 tbsp flour
• 2 tbsp soy sauce
• salt
• pepper (from the mill)
• 1 tbsp lemon juice
• Tabasco
• 2 tbsp parsley (finely chopped)
• 700 g potatoes

Instructions

1. 1. Preheat your oven to 180 degrees Celsius.
2. 2. Place the liver sausage in the hot oven.
3. 3. Bake the liver sausage for about 50 minutes.
4. 4. Peel the potatoes in the meantime.
5. 5. Fill a pot with salted water and bring it to a boil.
6. 6. Add the peeled potatoes to the boiling water.
7. 7. Cook the potatoes for about 30 minutes.
8. 8. Wash the bell peppers thoroughly.
9. 9. Remove the stems and cut the bell peppers in half.
10. 10. Remove the seeds and white inner membranes from the pepper halves.
11. 11. Cut the pepper pieces into thin strips.
12. 12. Wash the leek (porridge) well.
13. 13. Cut the leek lengthwise into two halves.
14. 14. Cut the white and light green parts of the leek into pieces about 5 centimeters long.
15. 15. Heat 2 tablespoons of butter in a large frying pan.
16. 16. Add the pepper strips to the hot butter.
17. 17. Sauté the peppers for 3 minutes.
18. 18. Add the leek pieces to the peppers in the pan.
19. 19. Sauté the vegetables for a few more minutes.
20. 20. Dust the vegetables with flour.
21. 21. Stir briefly until the flour starts to sweat.
22. 22. Pour broth and cream over the vegetables.
23. 23. Add soy sauce, salt, pepper, and lemon juice.
24. 24. Add a few dashes of Tabasco sauce.
25. 25. Stir the sauce well.
26. 26. Season the sauce with the spices.
27. 27. Let the vegetables cook covered on low heat for 5 minutes.
28. 28. Add the parsley to the cooked potatoes.
29. 29. Toss the potatoes with the remaining butter in a frying pan.
30. 30. Take the baked liver sausage out of the oven.
31. 31. Place the liver sausage on the plates.
32. 32. Add the pepper vegetables and potatoes.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 62 g