One Pot BBQ Sausage Goulash with Spring Onions and Tomatoes

Ingredients for 3 servings:

• 400 g hunting sausage in one piece
• 225 g pasta (maccheroncini) or other pasta with a short cooking time
• 3 spring onions
• 2 m.-large tomato(s)
• 2 small onions
• 2 garlic cloves
• 500 ml beef broth
• 250 ml water
• 250 g tomatoes, pureed
• 2 tbsp tomato paste
• 1 tbsp Ajvar, hot
• 4 tsp maple syrup
• 2 tsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 tsp curry powder
• 1 tsp sweet paprika powder
• 1 tsp ginger powder
• ¼ tsp cumin powder
• 6 drops of liquid smoke
• 30 g lard
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the Jagdwurst into cubes. Peel and dice the onions. Peel and press or finely chop the garlic. Wash the spring onions and slice into rings, separating the white parts from the green parts. Wash the tomatoes, cut them into eighths, and then cut them into pieces. Heat the lard in a large pan and sauté the onions with the white parts of the spring onions and the garlic for 3-4 minutes over medium heat. Add the Jagdwurst cubes and fry them for about 6-7 minutes. Add the tomato paste and fry briefly. Deglaze everything with the beef broth and water. Add the ajvar and passata. Add the maple syrup, apple cider vinegar, and Worcestershire sauce. Add the curry powder, paprika powder, ginger powder, and cumin powder, and bring everything to a boil. Now add the raw pasta and cook with the lid on over medium heat for about 5 minutes. Add the fresh tomatoes, stir everything together, and cook with the lid on for another 5 minutes, until the pasta is al dente and the sauce is creamy. Now add the liquid smoke, stir well, and season with pepper and salt, if desired. When serving, sprinkle the green rings of the raw spring onions over the dish. Notes: If you don’t have liquid smoke, you can also use smoked salt, but you will obviously need to use less broth and more water to avoid the dish becoming too salty. That’s the advantage of liquid smoke: controllable smoke flavor regardless of how the salt gets into the dish (here, mainly through the broth, the ajvar, and the Worcestershire sauce). Use the liquid smoke according to the intensity of the hickory flavor; there are differences in concentration. In the end, everything should taste slightly smoky and sweet and spicy, and not as if it just came out of the smoker. If you don’t have Worcestershire sauce, you can use soy sauce in a pinch. If you don’t have maple syrup, use runny honey. If you don’t have or don’t like lard, use butter, but this will, of course, lose the rich flavor of the lard.