Colorful sausage goulash

Ingredients for 4 servings:

• 6 sausages (Vienna)
• 2 onions
• 2 red bell peppers
• 1 cucumber(s)
• 2 stalk(s) leeks
• 1 ½ cans of corn
• e.g. peas, frozen
• some fat, for frying (Rama Culinesse)
• 400 ml vegetable stock
• 250 ml Cremefine
• Mustard, hot
• Salt
• Pepper, colored, from the mill
• some sauce thickener, light

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Slice the sausages. Peel and dice the onions. Trim and dice the bell peppers. Peel and dice the cucumber. Trim and rinse the leek thoroughly, and slice into rings. Drain the corn. Heat some Rama Culinesse in a saucepan and lightly fry the sausage slices, then add the diced onions and sauté. Add the leek rings, fold in, and sauté everything, covered, until the leek has collapsed slightly. Add the remaining prepared vegetables (e.g., frozen peas) and mix everything together. Pour in the vegetable stock and cream and simmer until the vegetables are tender but still have a bit of bite. Season to taste with a little mustard, salt, and a few grinds of freshly ground pepper. Serve with boiled potatoes or mashed potatoes.