Braised cucumber pan with sausage balls

Name: Braised cucumber pan with sausage balls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2–3 Braised cucumbers (approx. 1 kg); 200 g Mushrooms; 1 Onion; 100 g cherry tomatoes; 1 kg Potatoes; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 3 uncooked fine bratwursts (à approx. 100 g); 200 g Schmand; 1 collar Dill

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2–3 Braised cucumbers (approx. 1 kg)
200 g Mushrooms
1 Onion
100 g cherry tomatoes
1 kg Potatoes
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
3 uncooked fine bratwursts (à approx. 100 g)
200 g Schmand
1 collar Dill

Directions

1
Peel the cucumbers, cut them in half lengthwise and remove the seeds. Cut the cucumbers into thick slices. Clean the mushrooms, wash them briefly if necessary and cut them in half. Peel and finely dice onion. Wash and halve the tomatoes.
2
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes.
3
Heat the oil in a large pan with a high rim. Press the sausage meat directly from the skin as balls into the pan, fry it all around and take it out. Fry the mushrooms and onion in the hot frying fat.
4
Fry the cucumber pieces and tomatoes for 3-4 minutes. Season with salt and pepper. Stir in sour cream and simmer for 5-6 minutes.
5
Meanwhile, wash the dill, shake dry and cut finely. Put the meatballs back into the pan and warm them up. Stir in dill. Season to taste with salt and pepper. Add the potatoes.