Summary

Ingredients

• 320 g sausae
• 2 onion (s), red
• 1 teaspoon powdered sugar
• 1 tablespoon tomato paste
• 1 tablespoon paprika powder, smoked, mild, sweet
• 1 pinch paprika powder, hot pink
• 1 teaspoon stock, grained
• 2 tablespoon rapeseed oil
• salt

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Instructions

1. Heat 1 tablespoon of rapeseed oil in a large pan over medium-high heat. Add the sausages and brown them for 2-3 minutes on all sides. Remove and set aside.
2. Peel the red onions and slice them into rings.
3. Reduce heat to medium. Heat the remaining 1 tablespoon of rapeseed oil in the same pan. Add the onion rings and sauté for 3-4 minutes until they soften.
4. Add both types of paprika powder and stir to coat the onions. Cook for 1 minute to bloom the spices.
5. Stir in the tomato paste and powdered sugar. Cook for 1 minute.
6. Dissolve the grain stock in 100 ml (about 1/2 cup) of water and pour into the pan, stirring well.
7. Return the sausages to the pan. Season with salt if needed. Reduce heat to medium-low and simmer for 15 minutes until the sausages are cooked through (internal temperature 63°C / 145°F).