German Sausage and Pepper Stew Wurstgulasch Recipe
Wurstgulasch is a simple, homely stew with sausage and peppers that in Germany often appears in school canteens and small station bistros. It tastes a bit like a mix of leczo and currywurst sauce, but milder and more saucy. It’s perfect as a quick one-pot meal, especially on colder days.
This Wurstgulasch is a true everyday German classic: inexpensive ingredients, minimal effort and a rich, comforting sauce that goes with almost any side. The balance of sweet peppers, tomatoes and mild spices makes it a hit with both kids and adults.
Chef's tips
Choose a sausage that isn’t too heavily smoked, otherwise it will dominate the flavour of the sauce. Browning the sausage well at the beginning is key for depth of flavour. Don’t skip the sugar – it doesn’t make the dish sweet, it just rounds off the acidity of the tomatoes.
How to serve
Serve in deep plates or bowls with plenty of sauce. It’s great with pasta, boiled potatoes or crusty bread, and also works well over fries for a fast-food-style version. A simple green salad on the side adds freshness.
Ingredients
- pork sausage preferably frankfurter-style or Silesian, not heavily smoked - 400 g
- red bell pepper - 2 piece
- yellow bell pepper - 1 piece
- onion medium - 2 piece
- garlic - 2 cloves
- chopped canned tomatoes 1 can - 400 g
- tomato paste - 1.5 tablespoons
- vegetable stock - 300 ml
- sweet paprika powder - 2 teaspoons
- hot paprika powder or less, to taste - 0.5 teaspoons
- vegetable oil for frying - 2 tablespoons
- sugar to balance the acidity of the tomatoes - 0.5 teaspoons
- salt to taste
- ground black pepper to taste
Preparation
- Cut the sausage into thick half-slices. Deseed the peppers and cut them into strips. Peel the onions and cut into thin wedges, finely chop the garlic.
- Heat the oil in a large pot over medium heat. Add the sausage and fry for 5–7 minutes until lightly browned and it releases some fat. Stir occasionally so it doesn’t burn.
- Add the onion and fry for another 4–5 minutes until soft and lightly golden. Add the garlic and fry for about 1 minute, until fragrant.
- Add the sweet and hot paprika, stir quickly and fry for about 30 seconds, taking care not to burn the spices (reduce the heat if necessary).
- Add the sliced peppers and fry for 3–4 minutes until they start to soften but are still firm.
- Pour in the canned tomatoes, add the tomato paste, sugar and stock. Mix thoroughly, scraping up anything that may have stuck to the bottom of the pot.
- Bring to a boil, then reduce the heat to low, cover and simmer for 20–25 minutes until the sauce thickens and the peppers are soft but not mushy.
- Taste and season with salt and pepper. If the sauce is too acidic, add a little more sugar. If it’s too thick, add a bit of water or stock.
- Serve the hot stew with bread, potatoes or pasta so you can mop up all the sauce from the plate.
Storage
The stew keeps well in the fridge for up to 3 days and tastes even better the next day. Reheat gently, adding a splash of water or stock if the sauce has thickened too much.
