John Myers
Ingredients for 2 servings:
- 300 g Spätzle, from the refrigerated section
- 2 sausages, boiled
- Butter or oil
- 1 tomato(s)
- 1 small onion(s)
- 125 ml broth
- 1 tsp tomato paste
- 75 g sour cream
- 75 g cheese, grated
- Spice mix, Greek
- salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
easy use of leftover sausages
Preheat the oven to 160°C fan/convection oven. Cut the sausages into cubes or slices and fry them crispy in a non-stick pan without fat. Wash, trim, and dice the tomatoes and onions. Remove the sausage cubes from the pan and drain on kitchen paper. If necessary, add a little butter or oil to the pan and fry the onions. Add the tomatoes and fry for 2-3 minutes. Stir in the tomato paste, sweat briefly, add the broth, and simmer for about 3 minutes. Turn off the heat. Remove the pan and let it cool slightly. Only then stir in the sour cream. Carefully season with a spice mix or to taste, as the sausages are usually already well seasoned. Add the spaetzle to the pan. Mix with the sauce and let it stand for 2-3 minutes. Transfer to a greased baking dish. Add the sausage cubes and 1/3 of the grated cheese and mix. Sprinkle with the remaining cheese and bake in a preheated oven at 160°C for 15 minutes. Serve with salad.
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