Schupfnudel pan with bratwurst balls

Ingredients for 3 servings:

• 400 g potato dumplings
• 400 g bratwurst, coarse
• 400 g mushrooms, brown
• 250 g vine tomatoes, small
• 125 g baby spinach
• 3 garlic cloves
• 1 m.-large onion(s), red
• 1 tbsp soy sauce
• 2 tsp tomato paste
• ½ tsp chili flakes
• ¼ tsp nutmeg powder
• 30 g clarified butter
• 3 tsp Crema di Balsamic vinegar
• 20 g Parmesan, grated
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Optionally, cut the dumplings into pieces. This gives them more surface area for the roasted aromas to develop when frying. Cut the sausages lengthwise with a sharp knife and then cut the sausage meat into roughly square pieces. Form the pieces into balls. Depending on their size, quarter the mushrooms or cut them into several pieces. Wash the tomatoes, remove the stalks and roughly dice them. Wash the baby spinach. Peel the garlic and press or finely chop it. Peel the onions and slice them into strips. In a large, deep, non-stick frying pan or roasting dish, heat about a third of the clarified butter and fry the sausage balls on all sides over high heat for about 4 minutes. Add another third of the clarified butter and add the dumplings. Fry them for about 5 minutes until golden brown. Remove the sausage balls and dumplings from the pan and set aside. Add the mushrooms to the empty pan and fry them without adding any fat for about 5 minutes, until the liquid has evaporated and the mushrooms have shriveled up. Reduce the heat to medium, push the mushrooms to the edge, and add the last third of the clarified butter to the center of the pan. Add the onions and garlic to the center and sauté for about 3-4 minutes. Now add the tomato paste and stir into the entire contents of the pan. Also add the soy sauce. Toast everything for about 1 minute. Then add the diced tomatoes and chili flakes, stir to combine, and cook everything over medium heat for another 4 minutes, stirring occasionally. Now add the spinach and stir continuously until it has wilted, about 1 minute. Then return the sausage balls and potato dumplings to the pan and heat everything for about 2 minutes, until the spinach has completely wilted. Finally, season to taste with nutmeg, pepper, and a little salt. Serve with balsamic cream and Parmesan cheese.