Rustic sausage goulash

Ingredients for 6 servings:

• 500 g sausages (hunting sausages), smoked or air-dried, approx. 1 mm thick slices
• 250 g sausages (Krakauer), approx. 5 mm thick slices
• 500 g onion(s), quartered
• 50 g tomato paste
• 6 garlic cloves, thinly sliced
• 3 tbsp, leveled paprika powder
• 200 ml dry white wine
• 800 ml meat broth
• 3 bay leaves
• 3 bell peppers, red and yellow, roughly diced
• 1 tbsp marjoram, heaped tbsp
• 50 ml sweet cream
• 100 g sour cream
• Sauce thickener
• Vegetable oil for frying
• salt and pepper
• Sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Not with meat sausage or wieners…

Fry the onions in hot oil, stirring occasionally, until they start to brown. Add the tomato puree, garlic, and paprika, and continue to fry briefly, stirring constantly. Make sure the paprika doesn’t burn. Deglaze with white wine, add the bay leaves, the various sausages, and pour in the meat stock. Simmer for about 1 1/2 hours over medium heat, until the onions are completely cooked, occasionally replacing any evaporated water. Meanwhile, fry the diced bell peppers in a little hot oil until the typical aroma of roasted bell peppers fully develops. Remove the bell peppers from the pan and set aside. When the onions are cooked, fish out the bay leaves, then stir the marjoram, sweet cream, and sour cream into the goulash and simmer for a further 10 minutes with a sauce thickener. Finally, stir in the diced bell peppers and season with salt, pepper, and a little sugar. Goes well with, for example, risotto. B. all types of pasta that can absorb sauce well.