Sausage goulash

Ingredients for 2 servings:

• 4 pairs of sausages, fresh Vienna sausages
• 1 onion(s)
• 800 ml tomato(s), peeled or pureed (can or jar)
• 1 small can of corn
• 1 tsp broth, clear (instant)
• some thyme, oregano and rosemary (dried)
• 1 pinch of cinnamon
• Paprika powder, sweet
• salt and pepper
• 2 garlic cloves
• 3 tsp olive oil
• some butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and chop the onion. Cut the wieners into finger-width pieces. Heat the olive oil in a medium-sized saucepan, fry the onions until translucent, and add the wieners. Cook over medium heat until the wieners are lightly browned. Grind a little pepper over them and deglaze with the passata. Crush the garlic cloves, peel them, and add them whole to the sauce. Add instant broth, paprika, cinnamon, and herbs to taste, and bring the sauce to a boil. Simmer for 15-20 minutes, then add the corn. Just before serving, fish out the garlic cloves, season with salt, pepper, and paprika, and stir in a knob of butter. We always serve this with rice, but pasta or potatoes also go well with it. You can also use other types of sausage, such as Debrecziner and Pfälzer, or mix several varieties. However, they should be fresh sausages, not from a jar or can. Be careful with the cinnamon. It’s just meant to give the tomato a little more power, but the dish shouldn’t taste like Christmas.