Sausage goulash / Cinnamon buns (requested by Dani)
Mandy, Mike, Peter and Ronny
Fruit and vegetables
- Peppers, red
Fish and meat
- Belly bacon
- Wheat flour
- Creme fraiche
- Yeast cube
- ground cardamom
Sausage goulash with tagliatelle
Cut the sausages into thin slices and then sear in a pan. In the meantime, dice the belly bacon and 2 onions. Wash and deseed the peppers and cut into bite-sized pieces..
Remove the fried sausage slices from the pan and then fry the belly bacon. Then add the finely chopped onions. Add a little tomato purée to the pan and fry.
Return the browned sausage slices to the pan, pour in the cream and stock and bring to the boil briefly. Then add most of the peppers. Season to taste with marjoram, pepper, garlic, sweet paprika and hot paprika. Finally, stir in a little crème fraîche.
Cook the tagliatelle according to the packet instructions and arrange on a plate with the sausage goulash, a little crème fraîche and pieces of peppers.
Dissolve a little yeast in lukewarm milk, add sugar, ground cardamom, 2 eggs and a little salt and mix everything together. Then fold in the flour and make a dough with a hand mixer. Leave the dough to rise for at least 30 minutes.
Mix the soft butter with the sugar and cinnamon.
Roll out half of the dough (approx. 40 cm x 60 cm), spread with the butter-sugar-cinnamon cream and then roll up the dough and cut into trapezoidal pieces.
Whisk an egg with a little milk and brush the pastries with it. Sprinkle with a little sugar and crumbs of rock candy and bake in the oven.
Arrange the cinnamon buns on a plate with a little ice cream (was available in the freezer).