Casserole with Nuremberg Sausages

Clean and wash the spring onions and cut diagonally into rings. Peel and halve the onion and cut into thin slices. Clean and wash the Chinese cabbage and cut into fine strips (only use the stiff leaf stem). Scald tomatoes, peel and dice. Halve the mozzarella and cut into thin slices. Mix the marinade with: 150 g crème fraîche, 50 g cooking cream, 200 ml milk, 2 teaspoons sweet chili sauce, 2 teaspoons coarse mustard, ½ teaspoon salt and ½ teaspoon sugar. Cut Nuremberg sausages diagonally into slices, fry them in a pan with peanut oil (2 tbsp) until golden-brown and place / distribute in an ovenproof dish. Sear the vegetables (spring onion rings, diced tomatoes, Chinese cabbage strips and onion slices) vigorously / stir-fry and deglaze / pour in the marinade. Let everything reduce a little at a high temperature and spread over the sausage slices. Spread the mozzarella slices on top, season well with pepper and bake in a preheated oven at 200 ° C for about 20 minutes. Garnish the casserole with basil and serve with a bread roll or baguette.