Hungarian Devil`s Pot

Summary

Ingredients

• 2 onion (s), (finely diced)
• 500 g minced meat, (mixed)
• 2 egg (s)
• 2 teaspoons paprika powder, (noble sweet)
• 2 pinches paprika powder, hot pink
• 1 teaspoon salt, (plenty)
• 500 g onion (s), (cut into rins)
• 2 glasses sausages, (cocktail sausages, approx. 50 pieces)
• 2 bottles chili sauce, (or similar)
• 125 ml red wine
• Cayenne pepper
• 2 rolls, (stale)
• salt

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Instructions

1. Soak the rolls and squeeze them out well. Mix with onions, minced meat, egg and spices to form a smooth meat batter. With wet hands, form thumb-thick sausages 5-6 long. Let them cool in the freezer for about 10 minutes so that they keep their shape better later when frying. Now fry the minced meat sausages in a casserole, add onion rings and fry them, as well as the cocktail sausages. Deglaze with red wine and chili sauce, braise briefly, season with salt and cayenne pepper.
2. Tip: Serve with freshly roasted white bread.
3. Note: Since I am not that enthusiastic about adding alcohol, I have replaced the red wine with broth.