Sausage goulash with potato crust

Name: Sausage goulash with potato crust
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 4 small or 2 large fried sausages (approx. 250 g); 1 TABLESPOON Oil; 1 can(s) (400 ml) Erasco; 7-10 Tbsp Hungarian goulash soup; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 1/8 l Milk; 1 bag of mashed potatoes; 2 TABLESPOONS butter / margarine; 3-4 Stem(s) Parsley

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

4 small or 2 large fried sausages (approx. 250 g)
1 TABLESPOON Oil
1 can(s) (400 ml) Erasco
7-10 Tbsp Hungarian goulash soup
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
1/8 l Milk
1 bag of mashed potatoes
2 TABLESPOONS butter / margarine
3-4 Stem(s) Parsley

Directions

1
Cut the sausages into pieces about 2 cm thick. Fry them all around in hot oil until golden brown. Add goulash soup and bring to the boil once. Divide into four small or one large casserole dish.
2
Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). For the puree boil 3/8 l water and approx. 1/2 teaspoon salt. Remove from the stove, add milk. Stir in the puree flakes. Stir in butter.
3
Season to taste with nutmeg.
4
Stir the puree again and spread on the sausage goulash. Bake in a hot oven for about 15 minutes until golden brown. Wash parsley, shake dry, chop and sprinkle over the sausage goulash.