Sausage goulash Szeged style

Name: Sausage goulash Szeged style
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g very small potatoes; 2 Onions; 2 (100 g each) Vienna sausage; 2 (90 g each) Krakow sausages; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) Sauerkraut (portion: 520 g; filling: 550 g); 7-10 Tbsp Sweet peppers; 1 l Vegetable broth (instant); 1/2 bunch Chives; 150 g clotted cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g very small potatoes
2 Onions
2 (100 g each) Vienna sausage
2 (90 g each) Krakow sausages
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) Sauerkraut (portion: 520 g; filling: 550 g)
7-10 Tbsp Sweet peppers
1 l Vegetable broth (instant)
1/2 bunch Chives
150 g clotted cream

Directions

1
Peel and wash the potatoes. Peel and slice onions, cut sausages into slices. Heat 1 tablespoon of lard in a roaster. Fry the sausage slices for about 5 minutes, turning them over, then take them out again. Heat 1 tablespoon of lard in a frying pan. Fry onion slices and potatoes all around.
2
Season with salt and pepper. Add sauerkraut, fry for another 5 minutes, season with paprika. Add stock and cook covered for 20-30 minutes. Fold in sausage slices, season to taste. Wash the chives, cut into small rolls and sprinkle on top. Serve with sour cream