John Myers
Sausage Goulash
The perfect sausage goulash recipe with a picture and simple step-by-step instructions.
- 2 Pair Sausages
- 1 Pair Wiener sausages
- 3 Pc. Red, yellow peppers ….
- 1,5 Pc. Chopped onion
- 2 tbsp Tomato paste
- 1 tbsp Mustard
- 2 teaspoon Sweet paprika powder
- 1 teaspoon Hot paprika powder
- 0,5 teaspoon Dried marjoram
- 750 ml Vegetable broth
- Salt pepper
- Chilli salt, cayenne pepper
- 2 Pc. Finely diced potatoes
- 2 tbsp Oil
- If necessary, remove the skin from the sausages and cut into thin slices, set aside. Peel the peppers, remove the core and cut into pieces – so that they fit the sausage in terms of size. Wash, peel and cut the potatoes into cubes.
- Heat half of the oil in a large pan / saucepan and fry the sausages all over, remove and set aside. Add the rest of the oil and let it get hot again. Now add the onions and peppers one after the other and sear them lightly. Add tomato paste and mustard, toast briefly and then sprinkle in the paprika powder – also lightly roast. Not too long otherwise it will be bitter!
- Pour in the vegetable stock and bring to the boil once. Now the potato cubes are added and cooked until soft, approx. 10-12 minutes. Finally, add the sausages, let them get hot and then season to taste with the remaining spices.
- If the brew is too thin, it can be thickened with a little mixed cornstarch.
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