Summary

Ingredients

• 1 tablespoon oil
• 3 sausages, not scalded
• 1.2 kg stewed cucumber (s)
• 0.5 liter ½ water
• salt and pepper
• 2 teaspoons vegetable stock powder
• 0.5 ½ bunch dill
• 100 g sour cream or crème fraîche
• 2 tablespoon sauce thickener, lighter
• 1 tablespoon mustard, grainier
• 1 pinch (s) sugar

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Instructions

1. Heat oil in a pan. Press the sausage meat as balls out of the skin directly into the pan. Fry for approx. 6 minutes until golden brown, turning.
2. In the meantime, peel and wash the cucumber and cut in half lengthways. Scrape out the seeds. Cut the cucumber into pieces. Take out the sausage balls and fry the cucumber pieces vigorously in the frying fat for about 5 minutes. Season lightly with salt and pepper. Deglaze with 1/2 l water, bring to the boil. Stir in the broth and simmer everything covered for about 15 minutes.
3. Wash the dill, shake dry and finely chop except for something to garnish. Stir into the cucumber together with the sour cream and bind lightly with the sauce thickener. Add the sausage balls again and bring everything to the boil. Season to taste with salt, pepper, mustard and sugar. Serve garnished with dill.