Turkey sausage goulash with cucumber
easy
25 mins
25 mins
Ingredients
- 4 Turkey sausages (100 g each)
- 500 g gherkins
- 2 TABLESPOONS Oil
- 3/8 l clear chicken broth (instant)
- 1/2 TEASPOON Mustard seeds
- 200 g Whipped cream
- 2-3 tablespoons (425 ml) light-coloured sauce thickener 1 tin of vegetable corn
- 1 glass (320 ml) Silver Onions
- 2 Federation Dill
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 TABLESPOON medium hot mustard
Directions
- 1
Cut the sausages into slices. Wash and clean the cucumbers, quarter them lengthwise and cut them into pieces. Heat oil in a pan and fry the sausage in it. Add cucumbers, braise briefly, deglaze with stock and bring to the boil.
- 2
Add mustard seeds and cook covered for 5 minutes. Pour on cream, bring to the boil and add the sauce thickener while stirring, bring to the boil again. Drain corn and silver onions on a sieve. Collect the liquid.
- 3
Drain the corn as well. Add the corn and silver onions to the pan and heat up briefly. Wash the dill, dab dry well and cut finely, except for a little garnish. Stir the dill into the sauce, except for a teaspoon.
- 4
Season sausage goulash with salt, pepper, mustard and 2-3 tablespoons of silver onion stock. Arrange in a bowl, sprinkle with remaining dill and garnish with a sprig of dill. Serve with mashed potatoes or rice.
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