Sausage pan with spaetzle

Name: Sausage pan with spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 pck (each 300 g) Nuremberger rib steak sausages; 4 TABLESPOONS Oil; 2 TABLESPOONS demerara sugar; 1 TABLESPOON Tomato paste; 500 ml Tomato juice; 1 pck. (480 g each) frozen vegetable ideas Italian (e.g. from Iglo); 7-10 Tbsp salt and pepper; 1 pck (each 500 g) fresh egg spaetzle (refrigerated shelf)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Garlic cloves
1 pck (each 300 g) Nuremberger rib steak sausages
4 TABLESPOONS Oil
2 TABLESPOONS demerara sugar
1 TABLESPOON Tomato paste
500 ml Tomato juice
1 pck. (480 g each) frozen vegetable ideas Italian (e.g. from Iglo)
7-10 Tbsp salt and pepper
1 pck (each 500 g) fresh egg spaetzle (refrigerated shelf)

Directions

1
Peel and chop the garlic. Slice the sausages. Heat oil in a pan. Fry the sausage slices for about 4 minutes, turning them over. Take out.
2
Sauté garlic in hot frying oil. Add sugar and let it caramelize. Stir in tomato paste and sweat it on. Deglaze with tomato juice, bring to the boil and simmer for about 5 minutes.
3
Prepare vegetables according to package instructions, add to the tomato sauce with the slices of sausage. Season with salt and pepper. Cook the spaetzle in boiling salted water for about 1 minute. Drain and let drain. Arrange the sausage pan. Serve with spaetzle.