Instructions

1. 1

   Dice the onions and cut the red and yellow peppers into strips. Slice the sausages on the diagonal.

2. 2

   Heat the rapeseed oil in a pot, briefly brown the sausage slices and remove them. Fry the onions and peppers in the same pot for 4 minutes.

3. 3

   Stir in the paprika and tomato paste and toast briefly. Deglaze with the tomato passata and vegetable stock, then stir in the caraway and mustard.

4. 4

   Cover and simmer for 15 minutes until the peppers are soft and the sauce turns silky. Return the sausages and warm through for 3 minutes.

5. 5

   Season with salt and serve hot, for example with fresh bread or boiled potatoes.