John Myers
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Ingredients
For the sausage goulash:
- 400 g Small poultry sausages
- 0,5 Red Onion
- 1 small Onion
- 1 small Clove of garlic
- 1 size Red peppers
- 1 middle Zucchini
- 2 tbsp Lemon-Orange oil, alternatively vegetable oil
- 2 tbsp Tomato paste
- 700 ml Vegetable broth hot
- 1 small can Peeled and roughly chopped tomatoes
- 1 Shot White balsamic vinegar
- 1 pinch Sugar
- 2 Branches Rosemary fresh
- 1 tsp Bio lemon zest
Spices:
- Sea salt from the mill
- Black pepper
- 1 pinch Espelette pepper
- 1 tsp Italian spice mix
- 1 tsp Sweet paprika
To refine:
- 2 tbsp Crème fraîche with herbs
- 2 tbsp Frozen herbs of Provence
- 1 tsp Honey liquid
For the puree:
- 1 kg Potatoes
- 125 ml Vegetable broth warm
- 125 ml Milk warm
- 0,5 Red Onion
- 1 small Onion
- 1 small Clove of garlic
- 4 tsp Butter
- 2 tsp Freshly chopped rosemary
- 6 Dried tomatoes in oil, drained and finely chopped
- 2 tbsp Parmesan cheese
- Sea salt from the mill
- Black pepper
For gratinating:
- 60 g Parmesan cheese
Instructions
- For the goulash, cut the sausages diagonally into pieces. Peel the onions and garlic. Clean and wash the peppers and zucchini. Quarter the onions, cut into strips, finely chop the garlic, dice the paprika and zucchini. Peel and wash the potatoes. Bring to the boil in salted water and cook until soft.
- Preheat the oven to 200 degrees (top and bottom heat). Heat the oil in a large pan and fry the sausages in it for 5-7 minutes. Add half of the onions, half of the garlic, diced paprika and zucchini and fry for another 5 minutes (set aside the remaining onion strips and garlic, you will need to prepare the puree).
- Stir in the tomato paste and toast briefly. Deglaze the pan with the vegetable stock, peeled tomatoes and balsamic vinegar and bring to the boil. Add sugar, rosemary sprigs and lemon zest. Season with a little sea salt, pepper, Espelette pepper, the Italian spice mixture and paprika powder. Simmer over a medium heat for 20 minutes, stirring occasionally.
- For the puree, heat 1 teaspoon butter, fry the rest of the onions and garlic in it until the onion strips are translucent. Put aside. Drain the cooked potatoes and let them evaporate. Remove from heat, stir together the warm vegetable stock and milk, gradually add to the potatoes, mash everything into a fluffy puree. Fold in the remaining 3 teaspoons of butter. Finally, mix in the onion and garlic mixture, chopped rosemary, sun-dried tomatoes and Parmesan. Season the puree with salt and pepper.
- Take the rosemary sprigs out of the pan. Refine the sausage goulash with crème fraîche, herbs from Provence and honey, and adjust again with the spices. Pour into a large baking dish. Pour the puree over it and smooth it out so that everything is covered. Sprinkle with the Parmesan cheese. Bake in the oven on the middle rack for about 35-40 minutes until the cheese is browned. Arrange and serve, with a fresh (green) salad of your choice. Have fun trying :-)).
- Link to the recipe for lemon-orange oil: Oil: Lemon-orange oil with thyme
- * Note: I bought the sausages for the first time, looked like small sausages (see photo), but are actually intended for grilling and roasting. In terms of taste, they are also very tasty and spicy, which are then put on the grill in summer :-).
Nutrition
Serving: 100gCalories: 91kcalCarbohydrates: 8.9gProtein: 3.1gFat: 4.7g
