Sausage Goulash with Sauerkraut

A hearty winter treat, made nice and strong by sour cream or crème fraiche, bacon and potatoes Remove the skin from the potatoes and cut them into 3 cm pieces. Cover and cook in salted water for 20 minutes. Remove pork rind from bacon and cut diagonally into 1/2 cm thick strips. Cut onions into cubes.

Drain sauerkraut.

Cook bacon in a saucepan, stirring until rendered. Add onions and sauté until translucent. Squeeze garlic and add and steam briefly.

Stir in sauerkraut. Add marjoram, paprika powder and clear soup. Cover, bring to boil and cook at low temperature Is min.

Drain potatoes. Cut sausages diagonally into 3 cm long pieces.

Mix into goulash with potatoes and sour cream or crème fraiche, season with salt, season with pepper and heat through. Pluck off the parsley leaves, chop and sprinkle over the goulash.

Our tip: Use bacon with a fine, smoky note!

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