Sausage, pumpkin, and tomato goulash

Ingredients for 6 servings:

• 700 g meat sausage
• 600 g Hokkaido pumpkin(s)
• 2 onions
• 800 g tomatoes, peeled (can)
• 600 ml meat broth
• 3 tbsp clarified butter
• 1 tbsp sugar
• 1 tsp oregano
• 1 tsp marjoram, dried, plus some fresh to sprinkle on top
• Salt and pepper, colorful, from the mill
• Cayenne pepper

Instructions

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

Wash and clean the pumpkin and cut into half wedges. Peel the onions and also cut into wedges. Peel the sausage and cut into cubes. Heat the clarified butter in a saucepan and fry the sausage cubes over low to medium heat, then remove from the pan. Sprinkle the onion wedges with sugar and sauté until translucent. Then add the pumpkin wedges and sauté briefly. Pour in the stock, season with a little cayenne pepper, oregano and marjoram and simmer the whole thing over low heat for about 5 minutes. Finely chop the peeled tomatoes and add them to the pumpkin with their juice. Simmer over low heat for about 10 minutes. Add the fried sausage and season the goulash with salt and a few turns of mixed pepper from the mill. Serve sprinkled with fresh marjoram leaves.