Potatoes with peppers in a casserole
Cut the bacon into small cubes. Heat the cumin seeds in a cast iron skillet over high heat, then sprinkle the bacon over it, fry it a little, and sprinkle in the finely chopped onion. While it is browning, first cut the tomatoes into quarters so that the skin can be easily removed, then chop them.
Stir the onion occasionally to prevent it from burning. Sprinkle with two pinches of salt to release some juice and pour in about 150 ml of water. Sprinkle in the tomatoes and cook for half an hour. It is important to let them brown a little several times, then pour in a little water again to make a real stew base. After 15 minutes, add the peppers cut into quarters.
While it is cooking, knead the dough for the csipetke by measuring the flour into a bowl, beating in the egg, and mixing thoroughly with the salt. If the dough does not want to come together, adding a little water will make it easier to work with. Pinch the finished dough into a lightly floured bowl and shape it by rolling it a little with your fingers.
Add the thinly sliced garlic to the simmering base in the pot, sprinkle with the red pepper, stir and fry for 1 minute, then pour in a little water again. Cut the sausage into rings and add to the base. Sprinkle with the marjoram, season with pepper and let it simmer further.
Clean the potatoes, then cut them into finger-thick pieces and throw them into the pot. Salt them again because of the potatoes, then pour in enough water to just barely cover them. Add the gelatine on top and let it melt, as this will make the juice richer and creamier.
When the potatoes are almost cooked, sprinkle in the chives and cook until done. The chives will thicken the sauce a bit due to their flour content, so if you like it a little thinner, add a little more water. Finally, serve with bread.
- Total: approx. 60 minutes
