This German dish is great accompanied with Sauerkraut and mashed potatoes. Use our Linda McCartney’s Vegetarian Rosemary and Red Onion Sausages to add even more flavour.
Recipe from Linda McCartney’s Home Cooking 1990
Heat the oil in a large saucepan and sauté the garlic and onions over a medium heat. Add the chopped green pepper, cover the saucepan, reduce the heat and cook for 10 minutes, stirring occasionally. Stir in the caraway seeds, tomatoes and paprika. Cover again, and simmer for a further 20 minutes. Add the cooked Vegetarian Rosemary and Red Onion Sausages and allow to cook for 3-5 minutes. Add the seasoning, stir well and cook for 10 minutes.
2tbs vegetable oil
2 cloves garlic, crushed
2 large onions, chopped
1 green pepper, seeded and chopped
1tbs caraway seeds
2 400g cans chopped tomatoes
1tbs paprika
12 Linda McCartney’s Vegetarian Rosemary and Red Onion Sausages
Salt and freshly ground black pepper to taste
