Urmelis Tomatoes – Sheep Cheese – Sauce with Sausage Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g sausae, coarse
- 400 g tomato (s) (can), diced
- 100 g sheep cheese
- 200 ml beef broth or vegetable broth
- 1 tablespoon tomato paste
- 1 medium onion (s)
- 2 cloves garlic)
- 1 teaspoon mustard if required
- 2 teaspoons Worcestershire sauce
- 1 pinch (s) sugar
- Pepper, cayenne pepper, a little salt
- Oil or vegetable cream for frying
- Cayenne pepper
- little salt
Print Recipe
Pin Recipe Instructions
- For the sausage balls, remove the sausages from the skin. Then divide once lengthways and cut across into pieces. Shape them into small balls and place in the refrigerator until you are ready to use them.
- Peel the onion finely dice and peel the garlic. Fry the sausage balls in portions in hot fat all around until brown (this takes about 12-15 minutes). Then take it out and put it in a bowl.
- Turn the temperature down a little and sauté the onion cubes in the frying fat. Squeeze the garlic cloves, then add the tomato paste and sauté briefly. Add the diced tomatoes and the broth and bring to the boil briefly. Cover and simmer for about 10-15 minutes. In the meantime, dice the sheep`s cheese.
- Now add the sausage balls and the sheep`s cheese to the sauce and season with sugar, mustard, pepper, cayenne pepper, marjoram, Worchestershire sauce and a little salt. Do not cook the whole thing anymore, just let it steep slowly until the sheep`s cheese has melted.
- Noodles or baguettes go well with it.
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