Spaetzle Sausage Casserole
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g spaetzle, from the coolin shelf
- 2 sausages, brewed
- Butter or oil
- 1 tomato (s)
- 1 small onion (s)
- 125 ml broth
- 1 teaspoon tomato paste
- 75 g sour cream
- 75 g cheese, rated
- Spice mixture, Greek
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C fan oven. Cut the sausages into cubes or slices and fry them in a non-fat frying pan until crispy.
- Wash and clean the tomato and onion and cut into cubes. Remove the bratwurst cubes from the pan and drain on kitchen paper. If necessary, add a little butter or oil to the pan and fry the onion. Add the tomato and fry for 2-3 minutes. Stir in the tomato paste, sweat briefly, add the stock and simmer for about 3 minutes.
- Switch off the hotplate. Put the pan down and let it cool down a bit. Only then stir in the sour cream. Carefully season with a spice mixture or to taste, as the sausages are usually well seasoned.
- Add the spaetzle to the pan. Mix with the sauce and let steep for 2-3 minutes. Put in a greased baking dish. Add the bratwurst cubes and 1/3 of the grated cheese and mix. Sprinkle with the rest of the cheese and bake in a preheated oven at 160 ° C for 15 minutes.
- Salad goes well with it.
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