Radish sausage pan with mustard sauce

Name: Radish sausage pan with mustard sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Chinese cabbage; 1 collar Spring onions; 400 g Lyon sausage; 2 Federation Radishes; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 200 ml Vegetable broth; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS coarse mustard; 2 TABLESPOONS Oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Chinese cabbage
1 collar Spring onions
400 g Lyon sausage
2 Federation Radishes
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
200 ml Vegetable broth
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS coarse mustard
2 TABLESPOONS Oil

Directions

1
Clean, wash and chop the Chinese cabbage and spring onions. Peel Lyon sausage, cut in half lengthwise and cut into slices. Clean, wash and cut radishes into sticks. For the sauce, melt the fat and sauté the flour in it. Deglaze with stock and cream.
2
Bring to the boil while stirring constantly. Season to taste with salt, pepper and mustard. Heat 1 tablespoon of oil in a large pan. Brown the sausage slices in it, take them out and put them aside. Heat another tablespoon of oil in the frying fat. Fry the Chinese cabbage and spring onions. Season with salt and pepper. Add the sausage again. Deglaze with the prepared sauce, bring to the boil and season if necessary.
3
Heat another tablespoon of oil in the frying fat. Fry the Chinese cabbage and spring onions. Season with salt and pepper. Add the sausage again. Deglaze with the prepared sauce, bring to the boil and season if necessary. Serve generously sprinkled with radishes