Hearty sausage pan with potato noodles and gorgonzola dip

Name: Hearty sausage pan with potato noodles and gorgonzola dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Gorgonzola cheese; 150 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Stalk leek (leek); 1 glass (580 ml) Black salsifies; 1 package (200 g) Nuremberger rib steak sausages; 1 package (500 g) Schupfnudeln (cooling shelf); 2 Pears (e.g. trout); 7-10 Tbsp a few squirts of lemon juice; 1 TEASPOON Butter; 2 TABLESPOONS Oil; 1/2 212 ml jar of wild cranberries

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Gorgonzola cheese
150 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Stalk leek (leek)
1 glass (580 ml) Black salsifies
1 package (200 g) Nuremberger rib steak sausages
1 package (500 g) Schupfnudeln (cooling shelf)
2 Pears (e.g. trout)
7-10 Tbsp a few squirts of lemon juice
1 TEASPOON Butter
2 TABLESPOONS Oil
1/2 212 ml jar of wild cranberries

Directions

1
Mix gorgonzola and crème fraiche. Season with salt and pepper. Clean the leek, cut into rings and wash. Drain black salsifies. Cut the sausages into pieces. Cut pears in half.
2
Remove the core with a ball cutter. Cut halves into slices and sprinkle with lemon juice. Melt butter in a pan. Sauté the pears in it and take them out. Heat the oil in the pan. First fry the black salsifies thoroughly. Place the sausages and potato noodles in the pan and fry for 5 minutes until golden brown all round. Add the leek and sauté. Add the pears and fold in carefully. Sprinkle with pepper. Drain the cranberries.
3
First fry the black salsifies thoroughly. Place the sausages and potato noodles in the pan and fry for 5 minutes until golden brown all round. Add the leek and sauté. Add the pears and fold in carefully. Sprinkle with pepper. Drain the cranberries. Garnish sausage pan with some cranberries. Add the remaining cranberries to the gorgonzola dip and serve to the pan