Pankow sausage goulash

Ingredients for 6 servings:

• 500 g spirals
• 1 tbsp, heaped butter
• 3 bell peppers, red
• 2 onions
• 1 garlic clove(s)
• 200 g mushrooms, fresh or from the can
• 100 g hunting sausage
• 70 g black pudding (red sausage)
• 5 Vienna sausages
• 70 g tomato paste
• 2 tbsp tomato ketchup
• 40 g flour
• 500 ml vegetable stock
• 1 tsp sweet paprika powder
• n. B. salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

like in GDR times at the Pankow weekly market

Bring a pot of water with a little salt to a boil and cook the spirelli until al dente. Meanwhile, clean the bell peppers, onions, and garlic and dice them finely. Clean the mushrooms and cut them into thin slices, or use canned ones. Stack the Jagdwurst and Rotwurst on top of each other and also cut them into small cubes. Now rinse the Vienna sausages under running water and cut them into thin slices. Heat the butter in a sufficiently large frying pan and sauté the onion and garlic until translucent. Then add the peppers and mushroom slices and let everything simmer for a few minutes. Add the sausages, tomato paste, and tomato ketchup to the pan and toss everything together thoroughly. Once the Rotwurst cubes have dissolved and everything is coated in the tomato paste, sprinkle the flour evenly over them and mix in. Deglaze with the vegetable stock—don’t be alarmed, it will sizzle a bit—and simmer and stir until a reddish, creamy sauce or ragout forms. Finally, stir in the paprika and season generously with salt and black pepper. Serve on plates with the pasta. Serve with a delicious bottle of beer.