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Sausage Goulash with Pasta in a blue bowl.
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5 from 4 votes

Easy Sausage Goulash (Würstchengulasch)

A delicious classic sausage goulash from Germany made with frankurter sausages, mushrooms, peppers, tomatoes and paprika.
Course Main Course
Cuisine German
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 518kcal
Author Marita


  • 1 chopping board
  • 1 knife
  • 1 saucepan at least 2 ltr


  • 5 Frankfurter sausages alternatively, use smoked sausages such as Mettwurst or Bockwurst. It also goes well with Debrecen, Kabanos or Bratwurst
  • 100 g bacon 3.5 oz
  • 1 onion about 120 g /4 oz
  • 1 garlic clove
  • 2 tablespoon tomatoes paste
  • 1 pepper red, green or yellow. (I used half a read and half a yellow one)
  • 150 g mushrooms 5.2 oz I used champignons. Alternatively use canned mushrooms
  • 1 can tomatoes 400 g/ 14.1 oz/
  • 500 ml vegetable stock 16 fl oz / 2.1 US Cups
  • 100 g whipping cream 3.5 oz or 0.4 US Cups (can be replaced with sour cream or crème fraiche)
  • 1 tablespoon oil sunflower or olive oil


  • 1 teaspoon sweet paprika
  • ½ teaspoon spicy paprika optional
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • ½ teaspoon ground caraway seeds you can also substitute it with cumin

To serve

  • 500 g pasta OR
  • 500 g rice


  • Finely cube the bacon. Slice the sausages and mushrooms. Finely cube the onion and garlic. Roughly chop the peppers.
  • Heat the oil in a pan and fry the bacon on a medium heat until browned. Add in the sliced sausage, onion, mushrooms and garlic and fry until the onions become translucent and begin to brown.
  • Add the peppers and mushrooms to the saucepan and fry for about 3 minutes.
  • Add in the tomato paste, mix and fry for a further 2 minutes.
  • Pour in the tomatoes, stir and then add in the vegetable stock. Leave to boil on a medium to low heat for 20 minutes. Season with the salt and pepper and sugar and spices.
  • Pour in the cream and boil for a further 5 minutes. Taste and adjust the seasoning if necessary.

To serve

  • Serve with pasta or rice.


I recommend your check out the step-by-step instruction pictures on the main post. 

Recipe Variations

  • You can replace the sausages with cooked ham if you want.
  • Use different vegetables. Vegetables that go well with this Würstchengulasch are potatoes or sweetcorn.
  • Omit the vegetables - if you are looking for a quick meal but do not have the fresh vegetables on hand, either use cans or simply omit them. It makes a nice sausage pasta sauce.
  • Use 2 teaspoons of balsamic vinegar or 100 ml red wine to create a sweet in a sour note in your sausage casserole. The bitterness can be balanced with some sugar.
  • Make it vegetarian or even vegan! Simply use Quorn sausages instead of meat ones and omit the bacon. 

How to serve

Simply serve this dish with pasta of your choice or simply with a slice of rye bread.

Storage Instructions

Store this easy German sausage stew in an airtight container. It will stay good up to 4 days. Simply reheat on the stove or microwave.
Würstchengoulash is also a great dish for freezing. Divide into portions, freeze in airtight containers and it should stay good for up to three months.
Please note: nutrition information is for just the sauce, not for the pasta or rice. 




Calories: 518kcal | Carbohydrates: 19g | Protein: 9g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 999mg | Potassium: 372mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1138IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg