Light sausage goulash

Name: Light sausage goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 packs (à 180 g) fine, scalded bratwurst; 1 green and yellow peppers (approx. 200 g each); 1 red chilli pepper; 2 (80 g each) Onions; 250 g Mushrooms; 600 g waxy potatoes; 7-10 Tbsp Salt; 1 TABLESPOON Olive oil; 1 can(s) (850 ml) Tomatoes; 1/2 TEASPOON Cumin; 6 Stem(s) Marjoram; 10 g Butter; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 packs (à 180 g) fine, scalded bratwurst
1 green and yellow peppers (approx. 200 g each)
1 red chilli pepper
2 (80 g each) Onions
250 g Mushrooms
600 g waxy potatoes
7-10 Tbsp Salt
1 TABLESPOON Olive oil
1 can(s) (850 ml) Tomatoes
1/2 TEASPOON Cumin
6 Stem(s) Marjoram
10 g Butter
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Cut the sausages into pieces. Clean, wash and dice the peppers. Cut open chilli pepper, remove stalk and seeds. Cut the pod into pieces. Peel onions and cut into rings.
2
Clean the mushrooms, wash and halve them. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Heat the oil in a large pan. Fry sausages, peppers, onions and mushrooms for 3-4 minutes.
3
Deglaze with tomatoes and add cumin. Simmer gently for about 5 minutes, chopping the tomatoes with a spatula. In the meantime wash and dry the marjoram. Remove coarse stalks.
4
Pluck marjoram roughly small. Melt butter in a pot. Briefly toss the potatoes and marjoram in it. Season with salt and pepper if necessary. Season goulash with salt, pepper and sugar. Arrange potatoes and goulash on plates.