Preparation time approx. 70 minutes

Quantity 4 servings

Ingredients

Main course

400 g Nuremberg Rostbratwursts, cut into bite-sized pieces
100 g carrots, finely diced
100 g celery root, finely diced
100 g leeks, finely diced
100 g red bell pepper, peeled and finely diced
100 g mushrooms, finely chopped
2 shallots, finely diced
1 garlic clove, finely diced
250 ml vegetable broth
1 tsp sweet paprika
1/2 bunch parsley, finely chopped
1 bay leaf
5 juniper berries
5 allspice seeds
1 tsp black peppercorns
1 strip lemon peel
oil for frying
starch for thickening
salt, pepper, cayenne pasta

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Goulash of Nuremberg Rostbratwursts with pasta

Name: Goulash of Nuremberg Rostbratwursts with pasta
Total time: 70 min
Yield: 4 servings
Ingredients: 400 g Nuremberg Rostbratwursts, cut into bite-sized pieces; 100 g carrots, finely diced; 100 g celery root, finely diced; 100 g leeks, finely diced; 100 g red bell pepper, peeled and finely diced; 100 g mushrooms, finely chopped; 2 shallots, finely diced; 1 garlic clove, finely diced; 250 ml vegetable broth; 1 tsp sweet paprika; 1/2 bunch parsley, finely chopped; 1 bay leaf; 5 juniper berries; 5 allspice seeds; 1 tsp black peppercorns; 1 strip lemon peel; oil for frying; starch for thickening; salt, pepper, cayenne pasta

PREPARATION

Briefly fry the Nuremberg Rostbratwursts in a deep pot with a little oil. Then remove and set aside.
Lightly braise shallots and garlic in the roasting juices until translucent. Then add and sauté the carrot, celery root, leek and bell pepper, sprinkle with paprika, briefly fry and deglaze with the vegetable broth.
Place the bay leaf, juniper berries, allspice seeds, peppercorns and lemon peel in a tea strainer and add to the vegetables. Cover pan with a lid, leaving a small opening, and simmer just below the boiling point for about 10 to 15 minutes.
Remove the tea strainer, season everything to taste with salt, pepper and cayenne, thicken the broth with some starch if needed. Add the mushrooms and Nuremberg Rostbratwursts and heat everything again without boiling. This goes well with short pasta. Arrange the pasta in shallow bowls, cover with the goulash and sprinkle with the finely chopped parsley.