Nuremberg roast sausage pan

Ingredients for 3 servings:

• 650 g potato(s), waxy
• 6 sausages (Nuremberg bratwurst)
• 3 tbsp oil
• 150 g sour cream
• 1 tbsp, leveled mustard, medium hot
• salt and pepper
• 1 bunch of spring onions
• 150 g peas, frozen
• ½ bunch radishes
• ½ box of cress

Instructions

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

Peel the potatoes and cut into small pieces. Boil in salted water for about 10 minutes. Halve the sausages and fry in hot oil for about 6 minutes, then remove. Add the potatoes to the frying fat and fry briefly until golden brown. Slice the spring onions, add to the potatoes, and fry briefly. Cook the peas in boiling water for 2-3 minutes. Drain, refresh in cold water, and let drain. Season the potatoes and spring onions with salt and pepper, add the sausages and peas, and heat briefly. Meanwhile, mix the sour cream with the mustard and season with salt and pepper. Stir in the sour cream or serve separately. Slice the radishes. Sprinkle the cress and radishes over the potato and sausage pan.