Roast chicken sausages with pumpkin and mustard vegetables
easy
25 mins
25 mins
Ingredients
- 1 Onion
- 30 g Butter or margarine
- 2 (330 ml each) Glasses Delicatessen Pumpkin, sweet-sour
- 2-3 TEASPOONS среднежаркая зернистая гд`4a?.4a?,
- 3 TABLESPOONS sauce thickener
- 2 TABLESPOONS Oil
- 4 (à 100 g) Poultry bratwursts
- 7-10 Tbsp Salt
- 1/4 l Milk
- 1 Package (4 portions)
- 7-10 Tbsp Flake puree for 3/4 l liquid
- 7-10 Tbsp grated nutmeg
- 1 collar Chives
Directions
- 1
Peel the onion and cut it into narrow slices. Heat 20 grams of fat in a pot and fry the onion in it until golden brown. Pour pumpkin pieces with the liquid into the pot, add mustard and bring to the boil.
- 2
Add the sauce thickener while stirring and bring to the boil again briefly. Season pumpkin vegetables with mustard if necessary. Heat the oil in a pan and fry the sausages over a low to medium heat for seven to eight minutes while turning.
- 3
Meanwhile bring 1/2 litre of water and 1/2 teaspoon of salt to the boil. Add cold milk and remaining fat to the hot water. Stir in the puree flakes briefly, allow to swell for a minute and stir again with a wooden spoon.
- 4
Season with nutmeg. Wash the chives, dab dry and cut into fine rolls, except for something to garnish. Arrange sausage with pumpkin-mustard vegetables and mashed potatoes on plates. Serve sprinkled with chives and garnished.
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