Fried potatoes with hunting sausages

We prepare products.
We start cooking with potatoes.
It must be cut into slices, as for rustic potatoes.
Each tuber is cut into 8 approximately equal slices and set aside.
Nothing else needs to be done with potatoes.
Cut the hunting sausages into oblong slices.
I like to cut the sausages perpendicularly by tilting the knife at about a 45 degree angle.
Thus, pieces of fragrant, smoked sausages look just great, you can see for yourself at the very end of the recipe.
Peel the onion and cut it into large circles.
To make the onion pieces look better in the final dish, I recommend that you place the onion heads vertically on the cut and cut it into circles in this plane.
Peel the red bell pepper and cut into strips.
Peel the garlic and finely chop.
Finely chop the dill.
We pass to the cauldron.
We put it on fire.
Pour vegetable oil into the cauldron.
Evenly distribute it along the walls with a slotted spoon.
We send potatoes to the cauldron.
Fry it for 10 minutes.
When the potatoes begin to turn golden, it is at this moment that the time will come to add salt and turmeric to it.
Mix the contents of the cauldron.
When the potatoes are fried for another 10 minutes, take them out of the cauldron.
Add a little more vegetable oil to the cauldron and send onion and bell pepper into it.
Fry them together a little and add hunting sausages to the vegetables.
From the spices, add suneli hops, as well as black ground pepper (we add it to taste).
I did not salt, salt in sausages is enough.
Mix the contents of the cauldron.
We return the potatoes that we cooked earlier to the cauldron.
Add dill with garlic and mix everything together. After 5 minutes, hunting potatoes will be completely ready.

Bon appetit!

View full recipe with ingredients

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