Sausage pan

Name: Sausage pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Cucumber; 500 g Vegetable Onions; 2 TABLESPOONS Oil; 500 g Fleischwurst in the ring; 1 collar Dill; 250 g Whipped cream; 1 TABLESPOON dark sauce thickener; 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Lemon Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Cucumber
500 g Vegetable Onions
2 TABLESPOONS Oil
500 g Fleischwurst in the ring
1 collar Dill
250 g Whipped cream
1 TABLESPOON dark sauce thickener
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Lemon Pepper

Directions

1
Wash the cucumber and peel thinly with a peeler. Cut the cucumber in half lengthwise. Scrape out the seeds with a spoon. Cut cucumber into slices. Peel and cut the vegetable onions into eighths. Peel the skin from the sausage.
2
Cut the sausage into slices. Heat oil. First fry the sausage, then add the onions and finally the slices of cucumber. Let simmer for about 5 minutes. Wash and dab dry the dill and cut it into small pieces, except for something to garnish.
3
Deglaze the sausage pan with a cup of cream and bring to the boil. Add the dill. Stir in the sauce thickener and let it simmer a little longer. Wash, dry and halve the lemon. Squeeze half of it, the other half in slices, quarter them.
4
Season sausage pan with salt, lemon pepper and lemon juice. Fold in lemon quarters.