Summary

Ingredients

• 3 onion (s)
• 4 red pepper (s)
• 2 tablespoon butter
• 4 teaspoons curry powder
• 2 tablespoon paprika powder
• 400 ml meat broth
• 1 gr. Can / s tomatoes, lumpy, 800 g
• a bit salt
• some black pepper from the mill
• 8 sausages (poultry sausages)
• 2 tablespoon rapeseed oil
• 1 tablespoon thyme
• Thyme, fresh, for garnish

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Instructions

1. Peel and finely dice the onions. Halve the peppers, clean, rinse and dice.
2. Melt 1 to 2 tablespoons of butter in a saucepan and sauté the onion and pepper cubes in it. Dust with 2 to 3 teaspoons of curry powder and 1 to 2 tablespoons of paprika powder. Then pour in the meat stock and add the chunky tomatoes with their juice. Season with a little salt and a few turns of black pepper from the mill and simmer over a low heat for 10 minutes.
3. Cut the sausages diagonally into slices. Heat 1 to 2 tablespoons of rapeseed oil in a pan and fry the sausage slices in it for about 1 to 2 minutes, turning and sprinkling with the thyme. Then remove from the pan, drain on kitchen paper and stir into the paprika sauce. Dust the sausage and paprika goulash with the rest of the curry powder and serve garnished with a little fresh thyme if you like.
4. It goes well with fresh baguette, french fries or rice.