Sausage pan

Name: Sausage pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mushrooms; 400 g Chinese cabbage; 1 glass (370 ml; separation weight: 165 g) Tomato-Paprika; 3 Bockwursts (à approx. 100 g); 2 Onions; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (40 g each) Bag "Fix for sausage goulash"; 1 collar Chives; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mushrooms
400 g Chinese cabbage
1 glass (370 ml; separation weight: 165 g) Tomato-Paprika
3 Bockwursts (à approx. 100 g)
2 Onions
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (40 g each) Bag "Fix for sausage goulash"
1 collar Chives
7-10 Tbsp Parsley

Directions

1
Wash and clean the mushrooms and cut them in half or quarters depending on size. Clean, wash and cut the Chinese cabbage into fine strips. Drain the peppers. Slice the sausages. Peel and finely chop onions.
2
Fry onions and mushrooms in hot fat for about 5 minutes. Season with salt and pepper. Fry the sausages and cabbage briefly. Deglaze with 1/2 litre water. Add Fix for sausage goulash while stirring and bring to the boil. Warm up the paprika. Flavour again. Wash chives, dab dry, cut into small rolls and sprinkle over. Serve garnished with parsley.
3
Add Fix for sausage goulash while stirring and bring to the boil. Warm up the paprika. Flavour again. Wash chives, dab dry, cut into small rolls and sprinkle over. Serve garnished with parsley. Served with baguette