Schupfnudeln, paprika and bratwurst in curry tomato sauce

Name: Schupfnudeln, paprika and bratwurst in curry tomato sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 pack of (750 g) Dumpling dough for dumplings Thuringian style; 7-10 Tbsp Salt; 1 red, green and yellow peppers; 1 Onion; 4 (à 100 g) Bratwursts; 3 TABLESPOONS clarified butter; 1-2 TABLESPOONS Curry Powder; 1 can(s) (425 ml) Tomatoes; 6 TABLESPOONS Tomato ketchup; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 pack of (750 g) Dumpling dough for dumplings Thuringian style
7-10 Tbsp Salt
1 red, green and yellow peppers
1 Onion
4 (à 100 g) Bratwursts
3 TABLESPOONS clarified butter
1-2 TABLESPOONS Curry Powder
1 can(s) (425 ml) Tomatoes
6 TABLESPOONS Tomato ketchup
7-10 Tbsp Pepper

Directions

1
Form approx. 50 potato noodles from the dumpling dough and cook in portions in boiling, non-boiling salted water for approx. 5 minutes. Carefully remove from the water with a skimmer and drain well.
2
Clean, wash and cut the peppers into short strips. Peel and chop the onion. Cut the sausages into slices. Heat 2 tablespoons of clarified butter in a pan. Fry the potato noodles in it in portions, turning carefully.
3
Heat 1 tablespoon of lard in a second pan and fry the sausage for about 10 minutes, turning it over. After approx. 5 minutes add paprika and onions. Dust with curry. Add tomatoes and ketchup, bring to the boil and season with salt and pepper.
4
Arrange potato noodles and ragout in a pan.