Bratwurst and vegetable pan with Gorgonzola cream sauce

Ingredients for 4 servings:

• 300 g sausages
• 300 g mushrooms
• 300 g buttered vegetables, frozen
• 200 ml water
• 200 ml cream
• 1 tsp, heaped spice paste (vegetable spice paste, see my recipe in the database)
• 2 tbsp flour
• 80 g Gorgonzola
• Salt and pepper if needed

Instructions

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

or: how to feed 4 people with 3 sausages in a short time

Slice the sausages and fry them in a pan. Clean and quarter the mushrooms, and fry them with the mushrooms. Add the buttered vegetables, add a little water, and sauté with the lid on until the herb butter has melted. Sprinkle the flour over the sausage and fry again while stirring, then deglaze with the water, stir in the seasoning paste, bring everything to a boil, and simmer for a while. Finally, stir in the cream and the Gorgonzola in small pieces and melt the cheese over medium heat, stirring frequently. Season to taste. Serve with spaetzle, pasta, or rice. Note: Instead of the seasoning paste and water, you can simply deglaze with 200 ml of vegetable stock.