Paprika Sausage Supper

The tangy crunch of dill pickle provides a delicious contrast to this goulash-style dish.

Paprika Sausage Supper

Preparation time 20 minutes
Cooking time 1 hour 20 minutes
Calories per portion 401 Kcal
Fat per portion 26g of which saturated 8.3g
Serves 4
Suitable for freezing

Good-quality pork sausages 8
Onions 2 large, peeled, each cut into 6 lengthways
Garlic 2–3 cloves, peeled and crushed
Green peppers 2, deseeded and thickly sliced
Sweet paprika 1 tbsp
Plain flour 1 tbsp
Chicken stock 300ml (½ pint)
Chopped tomatoes 400g can
Soured cream
Sliced dill pickled cucumbers cut into thin strips
Chopped parsley

1 Preheat the oven to 180ºC/350ºF/Gas 4. Heat a large flameproof casserole and cook the sausages until they are lightly browned. Remove and set aside.

2 Add the onions, garlic and peppers to the pan and cook them gently until they are slightly softened. Then stir in the paprika, flour, stock and tomatoes and bring to the boil.

3 Return the sausages to the pan, coat well with sauce and cover the surface with greaseproof paper. Cover the pan with its lid, then cook in the oven for 1–1¼ hours.

4 Before serving, skim off the excess fat. Top with soured cream, dill pickled cucumbers and parsley and serve immediately with thick slices of a French loaf for mopping up the juices.

Cook’s tip
Supermarkets sell a wide range of flavoured sausages. Garlicky Toulouse sausages, chillied sausages, or venison sausages could also be used for a stronger tasting dish.

Recipe taken from Just One Pot.

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