Dice turkey meat into 3 cm pieces. Peel and chop onions. Wash red bell peppers, remove stalks and seeds and dice. Sauté onions and peppers in oil, deglaze with beer and cook until the peppers are tender (about 12 minutes). Puree peppers and onions finely with a blender. Pour in broth, bring to a boil, add the meat, season with salt, pepper, oregano and crushed garlic. Do not cover pot and simmer stew for 45 minutes. Meanwhile, for garnish divide cauliflower into small florets, wash green bell pepper remove stalks and seeds, and dice. Boil cauliflower and peppercubes in salted water al dente, one after another. Strain, refresh with cold water and drain well. Cut sausage into not too thick slices. Remove meat and set aside. Mix sour cream with 1 tbsp. flour and mix well with the sauce. Simmer sauce for about 5 minutes. Fold in meat and vegetable and warm over low heat.