Bratwurst pan "Italia"

Ingredients for 4 servings:

• 300 g grilled sausages, Nuremberg
• 2 garlic cloves
• 480 g vegetable mix, Italian, frozen, e.g. from Iglo
• some sugar, about 1 – 2 tbsp
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 500 ml tomato juice
• some salt and pepper, colored or black, from the mill

Instructions

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

simple, fast and inexpensive

Peel and finely chop the garlic cloves. Rinse the sausages, pat dry, and slice thinly. Place the unthawed vegetable mixture in a large, non-stick, hot pan with 1 tablespoon of olive oil and fry over high heat for about 3 minutes. Then fry over medium heat for about 7 minutes, stirring frequently. In a second large pan or roasting pan, heat 2 to 3 tablespoons of olive oil and fry the sausage slices for about 4 minutes, turning occasionally. Remove from the pan, drain on kitchen paper, and briefly sauté the chopped garlic in the frying oil. Then add the sugar and let it caramelize. Stir in the tomato paste and sweat briefly. Deglaze with the tomato juice, add the sausage slices, and simmer for about 5 minutes. Stir in the vegetable mixture and season with salt and a few turns of mixed or freshly ground pepper. Serve with spaetzle.