East German Sausage Goulash | Hearty Pasta Stew

Peel the Fleischwurst and cut into bite-sized cubes of about 1.5 cm. Peel and finely dice the yellow onion and garlic cloves. Deseed the red bell pepper, wash thoroughly, and cut into bite-sized pieces. Also cut the pickled gherkins into small dice.

Heat the clarified butter in a large, heavy casserole or Dutch oven over medium-high heat. Add the diced Fleischwurst and sear for 4 to 5 minutes until golden brown all over. Then add the diced onion and bell pepper and sauté for another 3 to 4 minutes until the onions are translucent.

Stir in the chopped garlic and tomato paste and cook for about 1 minute while stirring constantly to release fine roasted aromas. Sprinkle the sweet paprika powder over top and toast briefly – do not let it get too hot so that the paprika powder does not turn bitter.