Summary

Ingredients

• 4 sausages (cervelats), skinless, halved lengthways, in pieces approx. 2 cm in size
• 1 onion (s), finely chopped
• 4 tomato (s), cut into approx. 2cm cubes
• 1 dl white wine
• 2 tablespoon marjoram, finely chopped
• 2 teaspoons paprika powder, noble sweet
• 1.8 dl cream (half sauce)
• 0.5 teaspoon ½ salt
• 2 clove (s) garlic, pressed
• 0.5 ½ bunch parsley, finely chopped

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Instructions

1. Heat the coated frying pan, fry the cervelats over a medium heat for about 5 minutes. Add the onion and tomatoes and fry for about 2 minutes. Pour in the wine and let it boil down completely.
2. Mix in the paprika and marjoram, pour in the single cream sauce and bring to the boil. Reduce the heat and simmer for another 2 minutes and season with salt.
3. Mix the garlic and parsley. Mix half with the Cervelat goulash. Pour the rest over the finished dish.
4. Rice goes well with it.