Braised cucumber pan with meatballs

Name: Braised cucumber pan with meatballs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 3 unboiled bratwursts (à approx. 125 g); 800 g Gherkins; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 l Vegetable broth (instant); 1/2 bunch Dill; 125 g Schmand; 1-2 TABLESPOONS grainy mustard; 1 TABLESPOON sauce thickener; 7-10 Tbsp Mustard seeds and dill

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
3 unboiled bratwursts (à approx. 125 g)
800 g Gherkins
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 l Vegetable broth (instant)
1/2 bunch Dill
125 g Schmand
1-2 TABLESPOONS grainy mustard
1 TABLESPOON sauce thickener
7-10 Tbsp Mustard seeds and dill

Directions

1
Heat the oil in a frying pan. Press sausage meat as small dumplings from the skin into the pan. Fry all around for 6-8 minutes until golden brown. Take out and put aside. In the meantime, peel and wash the cucumbers and cut them in half lengthwise.
2
Scrape out cores. Cut the cucumber meat into pieces and fry in the frying fat for about 5 minutes. Season with salt and pepper. Deglaze with broth and let it braise for about 15 minutes. Wash the dill, dab dry and cut finely except for a little garnish.
3
Add the sour cream, dill and mustard to the pan and stir in. Bind lightly with sauce thickener. Add the dumplings, bring everything to the boil and season again. Sprinkle with mustard seeds as desired and serve garnished with dill.
4
It goes well with rice.