Ingredients

• 2 tablespoons vegetable oil
• 1 onion
• 150 g scalded bacon
• 400 g sausage (e.g., farmhouse sausage)
• 500 ml stock
• 3 potatoes
• 2 teaspoons marjoram, 1 teaspoon sweet paprika, 1/2 teaspoon cayenne pepper
• 1 red bell pepper
• 1 zucchini (about 300 g)
• 2/3 glass tomato puree (passata)

Preparation

1. Pour the oil into a wide, large pot, preferably heavy-bottomed. Add the peeled, diced onion and sauté briefly.
2. Then add the diced bacon and fry over medium heat, stirring occasionally, for about 5 minutes, until the onion is translucent and the bacon starts to brown.
3. Add the peeled potatoes, diced small, mix, and sauté together briefly.
4. Add the zucchini, diced larger, and the bell pepper, cut into larger strips.
5. Season with marjoram, paprika, and cayenne pepper. Mix and sauté together briefly.
6. Add the sausage, sliced (peel the casing off first if needed).
7. Pour in the hot stock, cover, and cook for about 10 minutes, until the potatoes are tender.
8. Pour in the tomato puree, mix, and cook for about 2 minutes.