Sausage stew with potatoes and peppers

Ingredients for 4 servings:

• 4 sausages (beef sausages)
• 4 Bockwurst or thick sausages or approx. 150-200g Jagdwurst in one piece
• 1 large onion(s)
• 3 bell peppers, colored
• 1 tsp, heaped honey, solid, or just under 2 tsp liquid
• 6 large potatoes
• 500 ml beef broth, strong
• 1 pack of tomatoes, pureed, 500 g each
• 2 tsp, heaped paprika powder, sweet
• a little pepper
• little salt
• 1 cup sour cream
• e.g. chili pepper(s), fresh, or hot paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Also known as sausage goulash

Peel and wash the potatoes. Cut the potatoes, vegetables, and sausage into roughly 1.5 cm cubes. Then fry the sausages first. When they start to smell, add the potatoes, then the bell peppers, and after a short while, the onions. It’s best to start with the green bell peppers, if you have any, as they take longer to soften than the red and yellow ones. When the aroma hits and everything is a little browned, stir in the honey. Deglaze with the stock, followed by the passata. Everything now needs to simmer for about 20 minutes. Please uncovered so that the liquid can reduce. Don’t boil it like old laundry, just let it bubble gently. When the potatoes are soft, add the spices. Be careful with the salt, as the sausages will release plenty of it into the sauce during cooking. So it’s best to always taste and don’t add just enough seasoning! You can also add chili if you like it a bit spicier. Before serving, stir in the sour cream, or add a tablespoon to each serving as a garnish. The sausage feast is complete. You can serve it with a slice of hearty whole-grain bread, but the stew is actually quite filling on its own. As always with stews, it tastes best the next day, so feel free to prepare it before you’re expecting guests. Please don’t put the lid on the pot completely, otherwise it can go sour.