Braised cucumber pan

Name: Braised cucumber pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Garlic clove; 1 Onion; 2 unboiled bratwursts (à approx. 175 g); 800 g Gherkin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g ripened cream; 1 TEASPOON Cornstarch; 1/2 bunch Dill

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Garlic clove
1 Onion
2 unboiled bratwursts (à approx. 175 g)
800 g Gherkin
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g ripened cream
1 TEASPOON Cornstarch
1/2 bunch Dill

Directions

1
Peel and finely chop the garlic and onion. Press the meat mixture out of the skin as a dumpling. Peel and wash the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cut cucumber meat into bite-sized pieces.
2
Heat the oil and sauté the garlic and onion. Add the dumplings. Fry until golden brown and take out. Fry the cucumbers in the cooking fat for about 10 minutes and season with salt and pepper. Deglaze with 1/2 litre water and simmer for about 10 minutes.
3
Stir sour cream and starch until smooth and add to the gherkins. Add the dumplings, bring everything to the boil and season again. Wash and chop the dill and sprinkle over it.