Bratwurst pan à la Sabine

Ingredients for 6 servings:

• 500 g grilled sausages (Thuringian grilled sausages)
• 1 onion(s)
• 500 g mushrooms
• 1 leek(s)
• 400 ml vegetable stock
• 1 pack of processed cheese of your choice, approx. 200 g
• 1 tbsp sour cream
• 1 tsp, heaped mixed herbs, frozen, e.g. garden herbs
• salt and pepper
• nutmeg powder
• 500 g spaetzle
• 1 tsp oil
• Flour for binding

Instructions

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

simple and delicious

Prepare the spaetzle according to the package instructions. Cut the sausages into approximately 1 cm thick slices. Dice the onion. Slice the mushrooms. Cut the leek into rings. Fry the sausage slices in a deep pan, then remove from the pan. In the same pan, fry the mushrooms and onions. Add the leek and sauté briefly. Deglaze the vegetables with the stock, season with salt, pepper, and nutmeg, and simmer for about 15 minutes. Add the cream cheese and frozen herbs and let them melt. Add the sausage slices and simmer for another 5 minutes. Finally, stir in the sour cream. Thicken with flour, if desired. Fold in the spaetzle and serve.