John Myers
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Sausage Pan with Sour Cream and Mustard Sauce
The perfect sausage pan with sour cream and mustard sauce recipe with a picture and simple step-by-step instructions.
- 1 600 gm Ham and meat sausage
- 1 bunch Spring onion
- 1 bunch Oil
- 2 heaped teaspoons Flour
- 200 Milliliters Milk
- 200 Milliliters Water
- 1 teaspoon Granular broth
- 1 teaspoon Hot and medium Hot mustard
- 7 tablespoon Sour cream
- Ground black pepper
- Chopped parsley
preparation
- Peel the meat sausage, cut in half lengthways and cut into thin slices
- Clean and wash the spring onions and cut into fine rings (use half of the green)
- In the meantime, heat up a pan with the oil
preparation
- Put the meat sausage in the pan and sear it well while turning, then remove it from the pan first
- Now sauté the spring onions in the frying fat.
- Sprinkle flour over it and let it sweat briefly, then deglaze with the milk and water. Add the granular broth and stir in and bring everything to a boil briefly.
- Stir in the mustard, sour cream and the ground pepper and add the meat sausage again.
- Let the sauce simmer for 2-3 minutes, season again and sprinkle with the chopped parsley.
- We also had spaetzle and cucumber salad
- Bon appetit !!!!!
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