Hearty sausage pan

Name: Hearty sausage pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 6 small Nürnberger Rostbratwurstchen (à approx. 35 g); 2 TABLESPOONS Oil; 150 g Schmand; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp black pepper; 400 g Leeks (leek); 150 g frozen peas; 7-10 Tbsp Salt; 1/2 bunch Radishes; 1/2 Beet Cress

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
6 small Nürnberger Rostbratwurstchen (à approx. 35 g)
2 TABLESPOONS Oil
150 g Schmand
1-2 TEASPOONS medium hot mustard
7-10 Tbsp black pepper
400 g Leeks (leek)
150 g frozen peas
7-10 Tbsp Salt
1/2 bunch Radishes
1/2 Beet Cress

Directions

1
Peel, wash and cut the potatoes into pieces. Cut the sausages in half. Heat the oil in a pan and fry the sausages for 5-6 minutes. Take them out and put them aside. Add potatoes to the frying fat and fry over medium heat for about 15 minutes, turning several times.
2
In the meantime mix sour cream with mustard, season with salt and pepper. Clean, wash and cut leek into rings. Cook peas in boiling salted water for 2-3 minutes. Drain, chill and let drain. Clean, wash and quarter the radishes. Add leek to the potatoes and fry for 8-10 minutes more. Season to taste with salt and pepper. Mix in peas. Cut cress from the bed and sprinkle over the pan with the radishes.
3
Clean, wash and quarter the radishes. Add leek to the potatoes and fry for 8-10 minutes more. Season to taste with salt and pepper. Mix in peas. Cut cress from the bed and sprinkle over the pan with the radishes. Spread the sour cream on the pan