Sausage goulash

Name: Sausage goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red pepper; 2 medium-sized onions; 500 g mainly waxy potatoes (e.g. granola); 500 g Pork sausage; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 1 TABLESPOON Tomato paste; 2 TEASPOONS dried marjoram; 1 can(s) (580 ml) Sauerkraut; 2 TABLESPOONS Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Marjoram

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 red pepper
2 medium-sized onions
500 g mainly waxy potatoes (e.g. granola)
500 g Pork sausage
2 TABLESPOONS Oil
1 TABLESPOON Flour
1 TABLESPOON Tomato paste
2 TEASPOONS dried marjoram
1 can(s) (580 ml) Sauerkraut
2 TABLESPOONS Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Marjoram

Directions

1
Clean, wash and cut the peppers into strips. Peel and slice the onions. Peel and wash potatoes and cut into cubes. Peel the skin from the sausage. Slice and quarter the sausage.
2
Heat oil in a pot. Brown the sausage in it and take it out. Add onions, potatoes and paprika to the hot frying fat and fry for 1-2 minutes. Dust with flour and sauté briefly. Add tomato paste, marjoram and sauerkraut and deglaze with 1.2 litres of water. Bring to the boil and stir in the stock. Simmer covered for 20 minutes, stirring several times. Add the sausage 5 minutes before the end of cooking time. Season to taste with salt and pepper.
3
Add tomato paste, marjoram and sauerkraut and deglaze with 1.2 litres of water. Bring to the boil and stir in the stock. Simmer covered for 20 minutes, stirring several times. Add the sausage 5 minutes before the end of cooking time. Season to taste with salt and pepper. Serve garnished with marjoram