How to Turn Leftover Sausages into Goulash
Most of our cooking is thrown together so these are more about inspiring you to think differently.
Growing up in Australia, sausages were a weekly staple in our family meal plan.
Traditional goulash uses kransy, not the basic sausages I grew up with.
This recipe is inspired by traditional Austrian/Polish/European styles of goulash, not the American one.
Sausage Goulash
Preparation Time: 10 minutes
Cooking Time:
Total Time:
Ingredients
6 Cloves of Garlic, crushed
1 Medium Onion, diced
2 Tablespoons BBQ spice/Texan Spice or similar
2 Sausages, sliced
4 Medium potatoes, diced
2 Carrots, sliced
1 Sweet potato, diced
4 Cups beef stock
1 Tablespoon cornflour
Method
Heat a saucepan over medium low heat. Add a tablespoon of oil, the crushed garlic, spice and onion. Stir until soft.
Add the sausages and vegetables. Cook, stirring occasionally for 5 minutes. Pour in the beef stock and add the cornflour. Stir to combine.
Bring it to the boil then reduce the heat and cook for a further 30 minutes, until the vegetables are soft and the liquid has thickened.
Serve with bread, damper or over rice.
You might also like:
20 Meals for Leftover Sausages
Sausage and Vegetable Frittata
Sausage Goulash
Sausage Pizza
Fried Rice
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