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Bratwurst balls – goulash with paprika

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Ingredients for 4 servings:

  • 4 pieces of bratwurst, fresh
  • 2 bell peppers, red and green
  • 1 small can of corn
  • 1 cup of cream
  • oil
  • salt and pepper
  • possibly sauce thickener

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat a little oil in a pan. Squeeze out the sausages to form small balls and fry them until lightly browned. Cut the bell peppers into pieces (approx. 1.5 x 1.5 cm) and add them. Fry briefly. Then deglaze the pan with the cream until about half the sauce is covered. Put the lid on and simmer over very low heat for about 10 minutes. The meatballs should be cooked through. Then season the cream sauce to taste; usually, all you need is a little more pepper. If you like, you can thicken the sauce with a little light sauce thickener, but I prefer it without. Add the corn just before serving and heat briefly. Rice goes best with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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