John Myers
Ingredients for 4 servings:
- 2 rings of meat sausage
- 6 m.-sized onion(s)
- 2 garlic cloves
- 2 m.-large apples, sour
- 1 can mushrooms, whole heads
- 200 g carrot(s), fresh or frozen
- 2 bell peppers, red or yellow, or the same amount frozen
- 3 liters of sauce (gravy)
- Broth, granulated
- pepper
- Soy sauce
- 50 g clarified butter
- e.g. parsley, fresh
- possibly water, for dilution
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
more than just leftovers
Remove the skin from the sausage rings. Cut the sausage into rings, then into cubes. Peel the onions and garlic. Roughly dice the onions and finely chop the garlic. Peel the apples, remove the cores, and cut them into thin sticks. Drain the mushrooms, peel and slice the carrots, and remove the cores from the peppers and dice them. Heat the clarified butter in a large pot and fry the sausage cubes together with the mushrooms, onions, and garlic. Then add the remaining vegetables and the apple sticks and simmer for a few minutes. I often save leftover gravy (for example, from roast pork, but it can also be gravy from roast beef or turkey, etc. You just shouldn’t mix different gravies together), freeze it, and then thaw it for the sausage goulash. Add it to the ingredients in the saucepan. You need about 3 liters, and you don’t need any additional liquid. Unless the gravy has thickened too much, in which case add a little water. Simmer for about 20-30 minutes (the sliced apples will completely dissolve into the sauce as the dish cooks, giving it a slightly sweet flavor; it doesn’t taste overly appley or too unusual). Finally, season with granulated stock, pepper, and soy sauce. Add the finely chopped parsley. Serve with boiled potatoes, noodles, or rice.
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