Sausage – mustard – vegetables – pot

Ingredients for 2 servings:

• 1 small onion(s), finely diced
• ½ garlic clove(s), crushed
• 2 m.-sized carrot(s), sliced ​​into thin slices (2 mm) (cucumber slicer/vegetable slicer)
• 3 stalk(s) celery, cut into pieces
• 2 bunch spring onions, cut into pieces
• 6 sausages, Vienna, sliced
• 1 cup crème fraîche
• 1 bunch of chives
• 100 ml orange juice
• 3 tbsp mustard
• 1 shot of sherry or white wine
• pepper
• Sugar
• Clarified butter

Instructions

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

Briefly fry the sausage slices in a little clarified butter in a pan, remove and set aside. Sauté the onion in the pan until lightly browned, add the garlic. Deglaze with sherry. Add the carrots and celery. Add the orange juice and seasoning. Let everything simmer with the lid on for 10 minutes. Then add the spring onions and mustard and simmer for another 5 minutes. Taste 1 carrot to see if it is still firm to the bite; it’s a matter of taste. Finally, add the sausages and crème fraîche and heat through again; it doesn’t need to be boiled any further. Season to taste with salt at the end, as the sausage and mustard already contain a lot of salt. Just before serving, add the finely chopped chives.