Braised cucumber pan with sausage balls

Name: Braised cucumber pan with sausage balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TABLESPOON Oil; 3-4 unboiled bratwursts (à approx. 125 g); 1.2 kg Gherkins; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TEASPOONS Vegetable broth (instant); 1/2 -1 collar Dill; 100 g Sour cream or crème fraîche; 2 TABLESPOONS sauce thickener; 1-2 TABLESPOONS grainy mustard; 1 pinch Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TABLESPOON Oil
3-4 unboiled bratwursts (à approx. 125 g)
1.2 kg Gherkins
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TEASPOONS Vegetable broth (instant)
1/2 -1 collar Dill
100 g Sour cream or crème fraîche
2 TABLESPOONS sauce thickener
1-2 TABLESPOONS grainy mustard
1 pinch Sugar

Directions

1
Heat the oil in a pan. Press the sausage meat as balls from the skin directly into the pan. Fry for approx. 6 minutes until golden brown
2
Meanwhile peel and wash the cucumbers and cut them in half lengthwise. Scrape out the seeds. Cut the cucumbers into pieces
3
Remove the sausage balls. Fry the gherkins 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 stock and stew covered for about 15 minutes
4
Wash the dill, shake dry and cut finely, except for a little to garnish. Stir the sour cream into the cucumbers. Bind lightly with sauce thickener
5
Admit balls, bring everything to the boil. Season with salt, pepper, mustard and sugar. Garnish with dill. Serve with: rice or mashed potatoes
6
Drink: cold beer