Rusitkaler Bratwurst and Mustard Stew

Ingredients for 4 servings:

• 500 g bratwurst, fresh
• 500 g potatoes
• 2 carrots
• 1 zucchini
• 1 bunch of spring onions
• 2 onions
• 1 jar mustard, medium hot
• possibly mustard, hot
• 1 liter meat broth
• 1 cup of cream
• salt and pepper
• possibly Worcestershire sauce
• possibly mashed potato powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

hearty soup also good for birthdays, etc.

Fry the sausage in the pan. During this time, cut all the vegetables into bite-sized pieces. Then remove the sausage from the pan, add the vegetables to the same pan, and sauté slightly to give them some color. Leave just a little of the spring onion. Now add the broth and finish cooking the vegetables. When the vegetables are still firm to the bite, add the cream. Finally, stir in up to a jar/tube of mustard, according to taste, and heat the sausage, which you have also cut into bite-sized pieces in the meantime, in the soup. Season with salt, pepper, and a few dashes of Worcestershire sauce if desired. Depending on the consistency (depends a bit on the type of potato), I thicken the soup a little with 1-2 mashed potatoes or some mashed potato powder. Finely chop the rest of the spring onion and garnish each plate with a little extra. Serve with baguette, fresh bread, or something similar. The amount of mustard and cream can be adjusted. Since I love mustard, I always use quite a bit here. If you like it spicier, you can add a little extra hot mustard.