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Nuremberg sausage pan with mustard cream

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Ingredients for 3 servings:

  • 600 g potatoes, cut into pieces
  • 6 small sausages (Nuremberg bratwurst)
  • 2 tbsp oil
  • 1 cup of cream
  • 1 tbsp mustard
  • Salt
  • pepper, black
  • ½ bunch spring onions, cut into strips
  • 3 m.-sized carrot(s), cut into cubes
  • 150 g peas, frozen

Instructions

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

Variety from the pan

Halve the grilled sausages, heat oil in a pan, and fry for 5 to 6 minutes. Remove and set aside. Add the potatoes to the frying fat and fry over medium heat for about 15 minutes. Meanwhile, cook the peas in salted water with the diced carrots for 5 minutes. Drain, refresh, and let drain. Add the spring onions to the potatoes, fry briefly, then deglaze with the cream. Add the mustard and season generously with salt and pepper. At the end of the cooking time, add the peas, carrots, and sausages and let everything simmer for a further 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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