Omas Kartoffelgulasch mit Würstchen - Erdäpfelgulasch mit Frankfurtern - Potato stew with sausages

sausages

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is lower in sodium and more flavorful.

Peel and wash the potatoes, using starchy ones for a creamy texture.

Dice the onions into small cubes and cut the potatoes into medium-sized pieces.

Slice the sausages into thin rounds and set aside in the refrigerator.

Heat olive oil in a pot and sauté the onions until they are sharp.

Add tomato paste and stir briefly to combine.

Quickly add the potatoes and then the paprika and flour, mixing well.

If not using garlic paste, crush 3 to 4 garlic cloves and add them at this step.

Once well mixed, pour in the broth and bring to a boil.

Reduce heat to level 3 out of 9, cover the pot, and cook the goulash for about one hour, checking the potatoes for doneness.

About 30 minutes before the end of cooking, add the spices: caraway seeds, marjoram, peppercorns, and balsamic vinegar.

Add the sausages about 15 to 20 minutes before the end of cooking.

If the goulash is not thick enough, remove some potatoes, mash them against the pot wall, and return them to the pot to thicken naturally.

Season the goulash with salt, pepper, and a pinch of sugar to balance acidity from the tomato paste and paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens