Clean and rinse the bell pepper. Finely chop into small cubes. Remove the skin from the garlic and crush it. Peel and dice the onions.
Sauté the onions and the long grain rice in hot olive oil until translucent. Add 600 ml tap water and the stock cube. Bring to a boil, then let simmer at moderate temperature for 10 minutes.
Add the paprika cubes. Sauté the risotto for another 15 min.
Peel the sausages. Chop and arrange into small dumplings. Fry in very hot clarified butter until brown, then mix into the long-grain rice. Season with salt and pepper.
Tip: Instead of clarified butter, you can also use butter in most cases.
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