Bratwurst – Vegetable – Gratin

Ingredients for 4 servings:

• 600 g leek, cleaned, cut into thin rings
• 600 g Chinese cabbage, cleaned
• 200 g red bell pepper(s), diced
• 200 g bell pepper(s), green, diced
• 2 tbsp rapeseed oil
• 6 sausages, 100 g each, fine (e.g. Swabian grill sausage)
• 300 ml hollandaise sauce (8% fat)
• 1 tbsp sambal oelek
• 3 garlic cloves, pressed
• 1 tsp thyme, fresh (alternatively equivalent amount dried)
• 200 g cheese (gratin cheese, light)
• Salt or vegetable broth, instant

Instructions

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

Low-carb

Preheat the oven to 180°C fan/gas mark 1. Sauté the leeks, Chinese cabbage, and bell peppers in a non-stick pan with 1 tablespoon of rapeseed oil for 8 minutes, then drain off any liquid. Meanwhile, fry the sausages in a second pan with 1 tablespoon of rapeseed oil until light brown (!). Pour the hollandaise sauce into a small bowl. Mix in the sambal oelek, garlic, and thyme, and season with salt or vegetable stock, not too timidly. Place half of the vegetable mixture in a baking dish and sprinkle with 1/3 of the gratin cheese. Pour half of the hollandaise sauce over the sauce, add the remaining vegetables, sprinkle with another 1/3 of the gratin cheese, and pour over the remaining hollandaise sauce. Place the sausages on top and sprinkle with the remaining cheese. Bake in the preheated oven for 30 minutes. Carbs 16.33 Protein 21.82 Fat 17.43 Beef 1.35