Sausage and Green Pepper Goulash

Sauage-and-green-pepper-goulash

Sausage and Green Pepper Goulash

• 25 g lard or dripping


• 450 g  In House Butchers  spicy  sausage


• 3 small onions, thinly sliced


• 2 teaspoons paprika


• 1 green pepper, seeded and cut into strips


• 25 g  plain flour


• 1 (400 g) tin tomatoes


• 150 ml (1/4 pt) water


• 1/2 teaspoon salt


• pepper, to taste


• 1 teaspoon sugar


• 1 bay leaf


• 1 (150 g) tub plain yogurt

• Melt the fat in a large casserole dish and cook the sausages over a medium-high heat for about 10 minutes, until browned.


• Remove and slice each sausage into 4 pieces and set sausage aside.


• Add the onions to the dish and fry for 3 to 4 minutes, until soft.


• Add paprika and mix well.


• Add the green pepper and cook and stir for a further 2 minutes until soft.


• Stir in flour and contents of the tinned tomatoes.


• Add the water, salt, a shake of pepper and the sugar.


• Bring to the boil, stirring constantly with a wooden spoon.


• Add the sausages back in, and add the bay leaf.


• Cover and simmer for 20 minutes.


• To serve, remove the bay leaf, and stir in 1/2 of the yogurt.


• Place on serving dish and dollop the remaining yogurt in the center of the dish.