Bratwurst pan with potato dumplings in mustard cream sauce

Ingredients for 4 servings:

• 400 g bratwurst, coarse
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s)
• some butter for frying
• 2 cups of cream, 200 ml each
• e.g. mustard
• salt and pepper
• nutmeg
• garlic powder
• 1 package of Schupfnudeln (refrigerated section)
• 1 small can of peas

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

quick and easy – good use of leftovers

Slice the sausage. Finely chop the onion, garlic, and bell pepper. Brown everything together in a little butter. In the meantime, mix the sauce with the cream, mustard (I like to use a lot, just taste!), and seasoning. Once everything is well browned in the pan, add the dumplings and fry. Once the dumplings have taken on some color, add the sauce and peas. It will seem a bit runny at first, so reduce the heat to low and simmer until the cream has thickened and is well absorbed. This requires a little patience—but it’s worth it!