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
Dumpling Pan with Sausages
Dumpling Pan with Sausages

Instructions

  1. 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.
  2. 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.
  3. Pour the sauce on prepared plates and then arrange the food on top. Serve sprinkled with parsley.

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