Sausage Goulash

Summary

Ingredients

• 4 Vienna sausages or sausages
• 2 crackling sausages, e.g., Debreziner
• 100 g bacon, lean
• 1 large onion (s)
• 3 cloves garlic
• 1 large red pepper (s)
• 2 beefsteak tomato (s)
• 2 tablespoon tomato paste
• 0.5 liter ½ meat broth or chicken broth
• 200 g crème fraîche or crème léère
• 1 chilli pepper (s)
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ thyme, dried
• 1 small bay leaf
• 1 sprig rosemary, approx. 5 cm
• 0.25 teaspoon ¼ cumin powder or caraway powder
• Salt and pepper, from the mill
• 1 pinch (s) sugar
• 3 tablespoon oil
• 2 tablespoon chives rolls
• possibly sauce thickener, darker

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Instructions

1. Cut the sausages into approx. 0.5 cm thick slices. Peel the onion, cut in half and also cut into slices. Dice the bacon. Wash, core and dice paprika and chilli, wash and dice tomatoes. Peel garlic and chop finely.
2. Heat the oil in a pan and fry the cubes of bacon in it until translucent. Add the sausages and onions and fry everything until brown. Add the tomato paste and roast. Add vegetables and garlic and sauté for 3 - 5 minutes.
3. Deglaze with the broth and crème fraîche and bring to the boil. Now add the thyme, rosemary and bay leaf. Steam everything for about 15-20 minutes on low heat, then remove the rosemary sprig and bay leaf.
4. Stir in paprika powder (generously, I`ll take a heaping teaspoon) and cumin and season with salt, pepper and a pinch of sugar. Let it reduce a little or bind with the sauce thickener. Fold in the chives and let stand for another 5 minutes without heat.
5. Serve with pasta or rice.