Wash the peppers and rub dry. Carefully cut off the lid, hollow out the peppers and cut the stalk out of the lid with a small knife.
In a bowl, mix the bratwurst dough with the egg, chopped parsley, finely diced onion and some bread flour (as you like) to a smooth, no longer sticky mass. Pour into the peppers with a tablespoon and put the lid on top.
Heat the oil in a large saucepan on the stove, put the peppers in it and fry them briefly. Put the tomato paste in the saucepan and fill up with the broth. Add the sweet paprika, gravy cubes and a little pepper. Bring to the boil once and then simmer for 60-75 minutes with the lid closed.
Then carefully take 1-2 peppers out of the pot (if too tight), bring the sauce to the boil and sprinkle some sauce thickener. Thicken the sauce slightly and, if necessary, season with salt, pepper and a little cayenne pepper.
If you like it a little more piquant, you can also use a little hot tomato paste and a little pink pepper.
The amount of peppers required depends on the size - we have peppers from our own garden, these peppers are slightly smaller than purchased peppers. If the peppers are not enough, simply form small balls out of the minced meat and cook them in the sauce.
If you don`t get a bratwurst batter, you can also use mixed minced meat - but then you have to season it.