Best Sausage Goulash Recipes

QUICKIE SAUSAGE GOULASH

Steps:

• Heat 1 tablespoon of the oil in a large saucepan and fry the sausage chunks until evenly browned. Remove from the pan and set aside.
• Mix the remaining oil with the onions in the pan and cook over a high heat, stirring occasionally, for 5 minutes or until the onions are golden brown. Pour in the tomatoes, stirring in the bits from the bottom of the pan, then add the tomato purée. Fill the can up with water twice and pour the water into the pan. Sprinkle in the bouillon powder, paprika and sugar and plenty of salt and pepper. Stir well and bring to the boil.
• Tip the potatoes into the pan, cover and simmer for 10 minutes, stirring occasionally.
• Drop in the shredded greens and sausages and gently heat for 5 minutes or until the greens are tender. Taste for seasoning before serving.

SAUSAGE GOULASH

Steps:

• Grill sausages until brown.
• Heat oil in frying pan and fry onion until transparent. Add the paprika and flour and stir inches Cook for about 1 minute. Add the tomatoes, stoc, thyme, and season to taste with salt and pepper. Cut sausages to lengths of about 1 inch, add to mixture in frying pan, and cook for 15 minutes before adding green pepper. Cook for further 15 minutes. Serve with potatoes or rice and seasonal vegetables.

SOUTHERN BEEF AND SAUSAGE GOULASH

Steps:

• Heat oil in a large pot over medium heat; saute the celery, green pepper and onion until softened. Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks. Add the andouille sausage and the garlic, stir and cook another 3 minutes. Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.
• Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add the beef broth and pasta, bring to a boil, reduce heat, cover and simmer for 20 minutes or until noodles are tender and liquids have reduced. Taste, adjust seasonings as needed, remove and discard bay leaves, and serve with a nice side salad and a green veggie.