Foto: Johannes Kittel
Wash the peppers and cut off the caps. Remove the seeds and white flesh. Also remove these from the caps of the peppers, and fashion a round lid. Cut the potatoes in 4mmcubes and sautéwith shallots in the olive oil. Seasonwith salt, pepper, caraway seeds and nutmeg and add about 300 ml water. Steam for about 10 minutes. As soon as the water has evaporated, add the sausage. Stir well.
Stir in the sour cream, marjoram, parsley, capers, egg and cheese, and season with pepper and salt. Fill the peppers with themixture, push down well, and place the lids on top.
Brush the peppers with dripping or oil and place on an ovenproof pan or dish. Mash together the tomatoes, sugar, bay leaves, salt, and a shot of Tabasco and add to the dish. Preheat the fan-forced oven at 180 °C and bake for 40–50 minutes. While the peppers are baking, stir the sauce repeatedly. When the peppers are tender, remove from the oven and place on a warmed plate. Purée the sauce
and let simmer for a little longer if necessary. Pour over the stuffed peppers.
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