Robber goulash from leftovers

Ingredients for 3 servings:

• 5 sausages, coarse
• 3 tbsp sunflower oil or rapeseed oil
• 2 tbsp butter
• 1 butcher’s onion(s)
• 1 pepper, red
• 40 g pepper, green from the jar
• 2 garlic cloves
• 10 gherkins from the jar
• 400 ml gravy
• 250 ml red wine
• 1 tsp mustard, medium hot (Bautzner)
• 2 tsp tomato paste, 3x concentrated
• 1 cup sour cream
• Salt and pepper, colorful
• marjoram

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Cut the sausages into slices about 1 cm wide. Finely chop the onion, and cut the peppers and cucumbers into rings or slices, then into fine pieces. Peel, crush, and finely chop the garlic. Combine the meat juices and red wine in a large container, add the mustard and tomato paste, and mix thoroughly. Preheat the oven to 75°C (160°F). Heat the oil in a pan, brown the sausage slices, remove them, and keep them warm in the oven in a bowl covered with aluminum foil. Melt the butter in the pan, add the onions, garlic, peppers, and green pepper, and simmer over medium heat until the onions are soft and translucent. Deglaze with the prepared stock mixture, increase the heat to high, and simmer for 10 minutes, then reduce the heat to medium. Add the sour cream and cucumbers, stir well, and simmer for 10 minutes. Season the sauce with ground mixed pepper, salt, and marjoram. Add the sausage and simmer everything together for another 10 minutes.