Nuremberg sausage goulash

Name: Nuremberg sausage goulash
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 pack of (240 g; 12 pieces) Nürnberger Rost-Bratwurstchen; 3 (approx. 250 g) large carrots; 4 (approx. 500 g) large potatoes; 1 (approx. 200 g) Vegetable Onion; 1-2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1 heaped tbsp. flour; 2 TEASPOONS clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-4 Stem(s) Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 pack of (240 g; 12 pieces) Nürnberger Rost-Bratwurstchen
3 (approx. 250 g) large carrots
4 (approx. 500 g) large potatoes
1 (approx. 200 g) Vegetable Onion
1-2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1 heaped tbsp. flour
2 TEASPOONS clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-4 Stem(s) Parsley

Directions

1
Cut sausages into thirds. Peel, wash and slice the carrots. Peel, wash and slice the potatoes. Peel and roughly chop the onion. Heat oil in a frying pan.
2
Fry the sausages for about 3 minutes. Take them out. Add potatoes, carrots and onion to the frying fat and fry well. Stir in tomato paste. Dust everything with flour and sauté briefly. Deglaze with 3/4 litre water, bring to the boil. Stir in broth and cook covered for about 15 minutes. Add the sausages again and heat them up. Season goulash with salt and pepper.
3
Dust everything with flour and sauté briefly. Deglaze with 3/4 litre water, bring to the boil. Stir in broth and cook covered for about 15 minutes. Add the sausages again and heat them up. Season goulash with salt and pepper. Wash and chop the parsley and sprinkle over it
4
With four people: