Ingredients

• 2 tablespoons olive oil or vegetable oil
• 1 onion
• 150 g scalded bacon
• 300 g sausage (e.g., farmhouse sausage)
• 500 ml stock
• 3 potatoes
• 1 tablespoon marjoram, 1 teaspoon paprika, ground pepper
• 1/2 red bell pepper
• 1/2 glass tomato puree (passata) or 2 teaspoons tomato paste
• to serve: bread

Preparation

1. Pour the olive oil or vegetable oil into a wide pot, preferably heavy-bottomed. Add the peeled, diced onion, then add the diced scalded bacon. Fry over medium heat, stirring occasionally, for about 7 minutes, until the onion is translucent and the bacon starts to brown.
2. Meanwhile, add the sausage, sliced (peel the casing off first if needed).
3. Add the peeled, diced potatoes, paprika, and marjoram. Mix everything together, then pour in the hot stock.
4. Cover and cook for about 10 minutes, until the potatoes are tender.
5. Add the diced bell pepper, mix, and cook for about 5 minutes.
6. Pour in the tomato puree, season with salt if needed, and cook for about 3 minutes. Serve with bread.