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Mustard pickle bratwurst ragout

updated

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Ingredients for 4 servings:

  • 1 jar cucumber(s), 530 g (mustard pickles)
  • 500 g sausages, small, cut into pieces
  • 1 onion(s), diced
  • some oil, e.g. rapeseed oil
  • 1 tsp curry
  • pepper
  • 1 tsp mustard
  • possibly mustard powder
  • ⅛ liter broth
  • some starch flour, in a little water
  • e.g. sugar or other sweetener
  • sour cream
  • 1 bunch dill, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

also delicious with roast leftovers

Drain the cucumber water, cut the cucumbers into pieces, rinse, and drain in a colander. Brown the sausage pieces in the oil. Add the onion, sauté briefly until translucent, and season with curry, mustard, mustard flour, and pepper. Pour in the broth and simmer for about 10 minutes. Heat the cucumbers in the mixture until thickened. Stir in the sour cream, add the dill, and season again. Serve with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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