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Bratwurst in ball shape

updated

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Ingredients for 2 servings:

  • 2 sausages, coarse, uncooked (size according to appetite)
  • 250 g mushrooms
  • ½ bunch parsley, flat, finely chopped
  • 3 tbsp olive oil, for frying
  • 4 fennel seeds
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • ½ dl sherry
  • ½ small shallot(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Sausage/Mushrooms/Sherry

Squeeze the filling out of the sausages and form them into small balls. Now clean the mushrooms and fry them in olive oil over high heat. Cook for about 2 minutes and then remove. Meanwhile, peel and finely chop the shallot. Add fresh oil and fry the sausage balls, adding the shallot. Reduce the heat slightly and fry the balls for about three minutes on all sides. Add the mushrooms, crushed fennel seeds, salt, and pepper, and deglaze with the sherry. Simmer for another four minutes. Finally, stir in the finely chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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