Sunday, 12 January 2014

German Sausage Goulash

It's a New Year! It's been an indulgent festive season, with plenty of food, plenty of booze, and lots of foodie gifts to play with! First up some German ingredients, all the way from a town near Leipzig. We are all somewhat familiar with the currywurst and the prevalence of cabbage in German cuisine, but I have sampled some delicious lunches in the past year or so, cooked by my German friend, and now, it's my turn! Goulash is associated with Hungary and Austria, but the Germans also have an excellent version. It is traditionally made with beef, but here I have used a smoked sausage (which can be eaten raw!) and given it my own twist. Goulash is often eaten with a steamed dumpling called a Knodel which really are delicious with this stew.
6 German Smoked Pork Sausages
1 onion, sliced
1 garlic clove, chopped
1 tin chopped tomatoes
1 tbsp tomato purée
2 tsp hot paprika
1 tsp fennel seeds
1 large glass red wine
1 tsp sugar
Zest of 1/2 lemon
Gently sauté the sausages in some olive oil for 5 minutes. Add in the onions and sauté for about 10 minutes until soft. Add the garlic and cook for 2 minutes. Add in the tin of tomatoes, tomato purée and paprika and stir to disperse the paprika. Add the fennel seeds, red wine, sugar, and lemon zest and allow to simmer for at least half an hour.
Use the traditional beef instead of sausage. Coat the beef in seasoned flour and brown off before you add the onions, and allow it to simmer for about 2 hours.
 Smoked Sausage Goulash
May look unappetizing but is really delicious!
Please excuse the photography I am still getting used to some new apps and smaller screens!

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