Lyoner potato goulash with peppers and tomatoes

Ingredients for 4 servings:

• 500 g potato(s), waxy
• 3 onions
• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 4 tbsp rapeseed oil or sunflower oil
• 30 g tomato paste
• 2 tsp sweet paprika powder
• Chicken broth, approx. 800 ml
• 2 cloves garlic
• 1 tsp caraway seeds, whole
• 1 tsp marjoram, dried
• ½ tsp paprika powder, hot
• some salt and pepper, colored or black, from the mill
• ½ lemon(s), untreated, zest finely grated and 2 tsp juice
• 1 can of chopped tomatoes (400 g)
• 500 g Lyoner in one piece
• 2 sprigs fresh marjoram
• 1 handful of parsley, flat
• 4 tbsp crème fraîche

Instructions

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

Peel and wash the potatoes and cut into 1.5 to 2 cm cubes. Peel and finely dice the onions. Halve the bell peppers, trim and rinse them, and also cut them into 1.5 to 2 cm cubes. Heat 2 tablespoons of rapeseed or sunflower oil in a casserole dish and sauté the potato cubes and onion cubes until translucent. Mix in the tomato paste and sweet paprika powder and fry briefly. Then pour in the chicken stock, bring to a boil, and then simmer with the lid halfway on over low to medium heat for about 15 to 20 minutes. Peel the garlic cloves and finely crush them with the caraway seeds in a mortar and pestle. Mix in the marjoram, hot paprika powder, a pinch of salt, and the lemon zest. Stir the peppers, diced peppers, and chopped tomatoes into the potatoes and simmer for about 5 minutes more. Peel the Lyoner sausages and dice them to match the potatoes and bell peppers. Heat 2 tablespoons of rapeseed or sunflower oil in a pan and briefly fry the Lyoner sausages. Rinse the marjoram and parsley and coarsely chop the leaves. Mix them with the fried Lyoner sausages and the potatoes. Season to taste with salt, lemon juice, and a few grinds of mixed or black pepper. Serve the goulash drizzled with the crème fraîche. Serve with fresh baguette or even fusilli.