Spicy goulash with merguez, Vienna sausages and paprika sausage

Ingredients for 4 servings:

• 4 bratwurst (merguez)
• 4 Vienna sausages
• 2 sausages (paprika sausages)
• 4 large onions
• 800 ml water
• 2 packs of KNORR Naturally Delicious! Spicy Goulash (seasoning base)
• 4 tbsp oil
• 2 tbsp butter
• 200 g peas, frozen
• 1 jar carrot(s), sliced
• 1 pack of dumplings, half and half
• 750 ml water
• 1 pinch of nutmeg
• 1 tsp, heaped salt
• 1 bunch of parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

with spice base

First, prepare the dumpling dough according to the package instructions. Add 1/2 bunch of chopped parsley and season with nutmeg and salt. Form the swollen dough into rolls that are 5 cm thick and approximately 10 cm long. Place the rolls in boiling salted water. When the rolls rise to the top, let them rest over low heat for 20 minutes. Remove from the pan, let them cool, and slice. Slice the Merquez, Vienna, and paprika sausages and fry them vigorously in a mixture of oil and butter. Remove from the pan and set aside. Slice the onions and sauté in the fat, covered, until translucent. Add the sausages, fry briefly again, pour in 800 ml of water, bring to a boil, and stir in the seasoning. Add the peas and carrots and simmer over low heat for about 20 minutes. Heat butter and oil in a pan, lightly toast the dumpling slices, and sprinkle with 1/2 bunch of chopped parsley. Season with salt and pepper and serve with the goulash.