Summary

Ingredients

• 1 kg sausage, coarse
• 3 peppers, colored, diced
• 4 onion (s) (vegetable onions)
• 4 chilli pepper (s), diced
• 400 g nocchi, refrierated counter
• 8 tablespoon oil (peanut oil)
• 4 tablespoon mustard (grill and steak mustard)
• 2 tablespoon paprika powder, noble sweet
• 2 tablespoon sea salt
• 300 g tomato paste, double concentrated
• 500 ml water
• 1 teaspoon curry powder
• 1 teaspoon sugar, brown

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Instructions

1. First of all, just cut the sausages into small pieces (you can do it with the skin). Shape into small balls with your hands if necessary. Heat a non-stick pan with a little peanut oil and fry the balls until golden brown, turning them constantly. Then keep warm.
2. Braise the diced paprika in the same pan. Deglaze with 500 ml of water. Add the tomato paste and stir in well. Season to taste with a little paprika powder, mustard, curry powder, a pinch of salt and brown sugar. Bring to the boil and add the meatballs.
3. Cut the onions into rings and turn them in flour. Then fry in portions in heated oil until golden brown. Then drain and season with paprika powder and sea salt.
4. Heat the gnocchi with a little oil in a pan and add the freshly diced chili peppers.
5. Arrange on plates and serve hot.