Kohlrabi pan with bratwurst

Ingredients for 4 servings:

• 600 g bratwurst, coarse
• 2 tbsp olive oil
• 2 tsp fennel seeds
• 1 piece(s) ginger, about the size of a walnut
• 2 m.-sized onion(s)
• 2 carrots
• 1 medium-sized garlic clove(s)
• 3 m.-large kohlrabi
• 1 shot of white wine
• ¼ liter meat broth or vegetable broth
• salt and pepper
• a few sprigs of marjoram, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy – hot

Press the sausage meat out of the sausages to form small balls. Heat the olive oil in a pan and fry the sausage balls until browned all over. Meanwhile, lightly crush the fennel seeds in a mortar and pestle. Peel the onions, halve them, and cut them lengthwise into thin wedges. Peel the carrots, halve them, and slice them. Peel the ginger and garlic clove and dice them very finely. Peel the kohlrabi, removing any woody parts, and cut them first into slices and then into sticks. Remove the sausage balls from the pan and set aside, but leave the cooking fat in the pan. First add the fennel seeds and fry briefly, then the onions, carrots, and ginger. Fry for about two minutes, stirring. Then add the garlic and kohlrabi, season with salt and pepper, and fry for about three more minutes. Add a splash of white wine, the marjoram, and the stock, put the lid on, and simmer for about 10 minutes. Just before the end of the cooking time, add the sausage dumplings to the vegetables and let them simmer. The kohlrabi should be cooked through but still crunchy. Serve with boiled potatoes.