Potato Stew with Carrots and Beans

Finely dice the bacon, render in a large saucepan. Cut the onions into cubes, press the garlic clove through the press, sauté both in the bacon fat until translucent. Peel and rinse the carrots and cut them into sticks.

Remove the peel from the potatoes and cut them into sticks as well. Add both to the onions and stew for 15 minutes. Add 3/4 liters of water and season with savory, salt, pepper, a little sage and celery salt.

Simmer on low heat for 45 min. Add the canned green beans with the liquid and heat for 10 minutes. Press dumplings from the sausages directly into the stew.

Cook for another 5 minutes.

Sprinkle with chopped parsley before serving.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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