Dab meat dry and cut into cubes. Cut the kabanossi into slices. Press the salsicce as dumplings from the skin. Peel onions and garlic. Cut onions into slices and chop garlic. Clean, wash and chop the peppers. Wash tomatoes and cut them into slices.
Mix everything in a large roaster with salt, pepper and sweet paprika. Dissolve the stock in 1.25 l hot water. Pour shashliksauce, cream and broth into the pot and mix everything briefly. Cover and cook in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 2 1⁄2 hours.
Wash and roughly chop the parsley. Mix sour cream and parsley. Serve with bread to the shashlik pot.