Baked sausage dumplings

Ingredients for 4 servings:

• 300 g mushrooms (chanterelles)
• 30 g butter
• 500 g tomato(s) in pieces (can)
• Salt and pepper, black
• 1 pinch(s) coriander, ground
• 5 sprig(s) oregano , alternatively 1 tsp dried
• 200 g cream
• 4 bratwurst, fresh, uncooked, each about 100 g (preferably Franconian)
• 125g mozzarella

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the chanterelles, if possible without washing them, but simply rub them with a cloth and slice them. Sauté them briefly in hot butter or margarine. Stir in the tomato pieces, season with salt, pepper, coriander, and half of the torn oregano leaves. Stir in the cream, cover, and simmer gently for about 15 minutes. Then season to taste. While the mixture is simmering, press the sausage meat out of the skin with moistened hands and form it into small dumplings. Let these stand in lightly boiling salted water for about 4 minutes. Remove and drain carefully. Place in a baking dish along with the tomatoes and mushrooms. Drain the mozzarella, slice it, and arrange it on the casserole. Bake on the middle shelf of a preheated oven (200°C/400°F) (gas mark 3) for about 10 minutes, then sprinkle with the remaining oregano leaves.