Summary

Ingredients

• 3 Bratwurst, not scalded
• 800 g stewed cucumber (s)
• 2 tablespoons oil
• salt
• pepper
• 0.5 liter ½ vegetable stock, (instant)
• 0.5 ½ bunch dill
• 125 g sour cream or sour cream
• 2 tablespoon mustard, grainy
• 1 tablespoon sauce thickener, light

Print Recipe Pin Recipe

Instructions

1. Press the sausage meat out of the skin as small dumplings. Heat the oil, fry the dumplings in it for 6-8 minutes. Take out, set aside. In the meantime, peel the cucumber and cut in half lengthways. Scrape out the seeds. Cut the cucumber into pieces and sauté in the frying fat for about 5 minutes. Season with salt and pepper. Deglaze with broth and let simmer for about 15 minutes. Finely chop the dill except for something to garnish. Add sour cream, dill and mustard to the pan and stir in. Sprinkle in the sauce thickener, add the dumplings, bring to the boil and season again to taste. Serve garnished with dill.