Summary

Ingredients

• 500 g sausae (Knacker), sausae or meat sausae
• Oil (rapeseed oil)
• 2 medium onion (s)
• 1 bell pepper (s), (red)
• 1 tablespoon tomato paste
• 1 clove garlic
• 1 teaspoon mustard, (medium hot)
• 1 cup crème fraîche
• 3 teaspoons goulash spice
• 1 pinch hot peppers, ground or chily (VERY HOT)
• 100 g mushrooms, (fresh or canned)
• salt and pepper

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Instructions

1. Cut the sausage into approx. 2 cm cubes. Peel and dice the onion. Clean and dice the bell peppers, also clean and dice the mushrooms (for fresh mushrooms) take the otherwise cut mushrooms out of the tin, dice 1 clove of garlic.
2. Fry the sausage in a pan with rapeseed oil and then remove it and set it aside. In the same pan, sweat the onions, peppers and mushrooms and the clove of garlic. then fill up with 375ml water.
3. Add the tomato paste, mustard and goulash seasoning and add the sausage cubes back to the vegetables. Then add a pinch of ground peppers and a cup of creme fraiche and bring to the boil briefly, season to taste.