in Eastern Europe, Germany

Sausage goulash

updated

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Ingredients for 4 servings:

  • 2 rings of meat sausage (poultry sausage)
  • 500 g medium-sized onions
  • 200 ml chicken stock
  • 300 ml milk (1.5%)
  • Salt
  • pepper
  • oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low fat, high flavor

Cut the sausage into finger-thick slices, then into quarters. Finely chop the onions (to taste). Brown the sausage and shortly after, add the onions. Continue to cook until the onions are translucent. Add the chicken stock and simmer vigorously for 15 minutes. Reduce the heat to low and add the cream. Simmer gently for another 15 minutes, then season with salt and pepper. This goes best with rice, but any other side dish can also be served with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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