Bratwurst balls in leek – béchamel – vegetables

Ingredients for 4 servings:

• 400 g bratwurst, coarse
• 3 stalk(s) leek, depending on size also 4 stalks
• 1 tbsp flour
• 1 tsp paprika powder
• 1 pinch of chili powder
• 1 m.-sized onion(s)
• 40 g butter
• 40 g flour
• 375 ml vegetable broth
• 375 ml milk
• 1 tsp Worcestershire sauce
• Oil and butter for frying
• salt and pepper
• Allspice
• marjoram
• Paprika powder
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the sausage from the skin, cut off small pieces, and form into balls. Place the balls in a small bowl with a lid, sprinkle with 1 tablespoon of flour, paprika, and chili powder. Put the lid on and shake well to coat the balls in the flour and spices. Wash the leek, halve it, and cut it into thin half rings. Add a little oil and butter to a pan, fry the balls for about 10 minutes until browned all over, then return it to the bowl, drizzle with Worcestershire sauce, shake it slightly, and cover. Briefly fry the leek in the frying fat, adding a little more butter if desired, then remove and set aside. Finely dice the onion. Melt 40g of butter in a saucepan, lightly fry the diced onion, then sprinkle with the flour, let it brown slightly, and add the broth and milk, stirring constantly with a whisk. Bring to a boil while stirring, reduce the heat to low, and simmer the béchamel sauce gently for about 10 minutes to remove the flour flavor. Now add the leeks and the meatballs, including the meat juices, mix well, but do not let it boil. Season to taste with salt, pepper, nutmeg, allspice, marjoram, paprika, and a little lemon juice. If desired, add a little chili powder or Worcestershire sauce. Serve with potatoes.