Dumpling Pan with Sausages
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 leek
- 4 small sausages, fine
- 1 pack dumplings (mini potato dumplings, 400 g)
- 1 tablespoon oil, neutral
- some salt and pepper, whiter
- 300 ml beef broth
- 1 tablespoon, leveled flour, instant
- 1 teaspoon, leveled mustard, medium hot
- 1 squirt lemon juice
- 1 tablespoon crème fraîche
- some honey or a similar sweetness
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut into rings. Cook the dumplings according to the instructions on the packet, quench and drain. Cut the sausages into oblique, bite-sized pieces.
- Heat the oil in a large pan and brown the sausage pieces nicely on all sides. Just before the end of the roasting time, add the leek and dumplings, season and fry briefly. Take everything out of the pan, keep warm and deglaze the roasting with beef stock. Thicken with flour and use the remaining ingredients to make a spicy sauce. Salt and pepper again to taste.
- Pour the sauce on prepared plates and then arrange the food on top. Serve sprinkled with parsley.
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