Sausage Fricassee

Ingredients for 2 servings:

• 2 thick Bockwurst
• 4 stalk(s) asparagus, cooked
• 100 g peas, frozen
• 50 g butter
• 3 tbsp, leveled flour
• 500 ml milk
• e.g. salt and pepper
• e.g. nutmeg, freshly grated
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

created from waste recycling

Cut the asparagus into sections and let the peas thaw slightly. Slice the frankfurters. Melt the butter in a saucepan. When the butter starts to foam, quickly add the flour and stir quickly. Add the milk, stirring briskly to avoid lumps. Bring to a boil until the mixture thickens slightly. Season with salt, pepper, and nutmeg. Add the asparagus and peas and heat the vegetables in the sauce. Meanwhile, fry the frankfurters in a pan with oil. As soon as they’re done, add them to the sauce. If the sauce is too thin, bring to a boil; it will then become creamier. If it’s too thick, add milk. Since we made this whole thing from leftovers, I used the leftover potatoes from the previous day to make fried potatoes as a side dish. But it would probably also taste great with rice.