Summary

Ingredients

• 200 g sausae (Lyoner)
• 1 onion (s)
• 0.5 ½ cup mushrooms, canned, whole heads
• 0.25 ¼ cup (s) beetroot, pickled
• 1 small pickle (s)
• 3 tablespoon cream, liquid
• 2 tablespoons cognac or brandy
• 1 teaspoon anchovy paste
• 1 teaspoon, leveled pepper, black, from the mill
• some oil to fry the sausage strips

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Instructions

1. Skin the sausage and cut into sticks. Also cut the pickled cucumber into strips. Peel the onion and cut into fine cubes. Quarter the mushroom heads, roughly chop the beetroot.
2. Fry the sausage strips together with the cucumber strips in the hot oil while turning for 5 minutes. Add the mushrooms and beetroot.
3. Then add the cognac / brandy with the liquid cream, the anchovy paste and the pepper and let it simmer for 1 minute.
4. Go with it: mashed potatoes and green salad