South French sausage goulash
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 375 g Leeks (leek)
- 1 can(s) (850 ml) peeled tomatoes
- 250 g Cabanossi
- 2 (approx. 200 g) Pair of Vienna sausages
- 1 sprig of rosemary
- 1/2 potty oregano, thyme, basil and sage or alternatively 1-2 teaspoons dried herbs of Provence
- 1-2 Garlic cloves
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
Directions
- 1
Clean, wash and cut the leek into rings. Drain the tomatoes and collect the juice. Dice the tomatoes and put them back into the juice. Cut cabanossi and wiener sausage diagonally into slices.
- 2
Wash the herbs, dab dry and chop coarsely. Peel garlic and press it through a garlic press. Heat the oil in a pan and fry the sausage slices while turning. Add garlic and leek, braise briefly and add the tomatoes and herbs.
- 3
Bring to the boil and simmer covered for ten minutes. Season to taste with salt and pepper. Serve with fresh baguette.
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