Braised cucumber pan

Name: Braised cucumber pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Shallots; 500 g Gherkin; 200 g low-calorie sausage; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1/2 potty Oregano; 1/2 bunch Parsley; 150 g liquid sour cream; 1 TEASPOON Cornstarch; 2-3 TEASPOONS medium hot mustard; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp fresh herbs and lemon boats

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Shallots
500 g Gherkin
200 g low-calorie sausage
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1/2 potty Oregano
1/2 bunch Parsley
150 g liquid sour cream
1 TEASPOON Cornstarch
2-3 TEASPOONS medium hot mustard
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp fresh herbs and lemon boats

Directions

1
Peel and halve the shallots. Peel and wash the cucumber, cut into quarters lengthwise and remove seeds. Dice cucumber. Cut sausage into slices. Fry in hot oil while turning for about 3 minutes and remove. Fry the shallots and cucumber cubes in the cooking fat for about 10 minutes.
2
Season with salt and cayenne pepper. Deglaze with 1/2 litre water and let it boil for another 10 minutes. In the meantime wash and chop the herbs. Stir sour cream and cornstarch until smooth and add to the pan. Add slices of sausage and herbs, bring to the boil again briefly and season to taste with salt, pepper, mustard and lemon juice. Serve everything garnished with fresh herbs and lemon slices