Sausage Goulash with Bacon Dumplings

Cut the sausages crosswise into slices about 1 cm thick. Heat the clarified butter in a saucepan and brown the sausage slices crisply in it. Remove the sausages from the saucepan and reserve them. Brown the diced onions in the same saucepan until golden brown. Add the garlic, the paradeis pulp and the paprika, fry very briefly, add the thyme sprigs and the bay leaf and extinguish with the white wine. Fill up with the stock, cut the tomatoes into small pieces and add them. Boil everything up to about half the quantity and season with salt, cumin and pepper.

Remove the peel from the potatoes and cut them into cubes of about 1 cm.

Remove the thyme sprigs from the goulash, add the potatoes to the goulash juice and cook on the stove for about 10 minutes. Add the sausages and let them cook. Separate the peppers from the skin and cut them into lozenges. Clean and rinse the leeks and cut them into slices about 5 mm thick. Cut the cornichons into small slices. Heat 20 g of clarified butter in a frying pan, brown the peppers and cornichons in it and add to the goulash. Just before serving, add the plucked marjoram leaves and parsley. Serve the sausage goulash with small bacon dumplings.

Bacon dumplings: Cut the rolls into small cubes. Separate the onion from the skin and finely dice it.

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