This mildly spicy, warming sausage goulash has just enough of a kick to be interesting, but not blow your socks off! A great favourite in our family using any of our sausages.
My take on a Hungarian goulash made using our sausages makes a spicy, deep-flavoured meal.
- 2 tbsp sunflower oil
- 2 packs pork sausages (any in our range work well)
- 1 rounded tablespoon hot Hungarian paprika (add more if you really like a kick)
- 1 onion, chopped
- 1 red pepper, de-seeded and finely chopped
- 2 cloves garlic, crushed
- 1 tbsp plain flour
- 1 tbsp tomato puree
- 1 tsp sugar
- 1 x 400g tin good quality chopped tomatoes
- 250ml water
- ½ tsp salt
- freshly milled black pepper
- 150 ml crème fraiche
- 15g parsley, chopped
- Step 1 Pre-heat the oven to 150’C/130’C fan/gas mark 2.
- Step 2 Heat the oil in a heavy based casserole pan over a medium heat and brown the sausages for 10 mins. Then transfer them to a plate.
- Step 3 Reduce the heat and in the same pan add the onion and red pepper and cook for about 5 minutes.
- Step 4 Add the garlic, cook for another minute and stir in the hot paprika and flour. Stir to soak up the juices, then add the tomatoes, sugar and water, season with salt and pepper, then bring it all up to simmering point, stirring all the time.
- Step 5 Add the sausages to the sauce, bring back to simmering point, cover with a tight-fitting lid and transfer it to the oven for 30 minutes.
- Step 6 Remove from the oven and stir in the crème fraîche. Sprinkle with some chopped parsley and serve with tagliatelle, mash or dumplings and some buttered cabbage.