in Recipes

Sausage pan

updated

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Ingredients for 4 servings:

  • 10 Nuremberg bratwursts
  • 6 Mettwurst sausages
  • 3 m.-sized carrot(s)
  • 2 m.-sized onion(s)
  • 1 stalk(s) leek
  • oil
  • 60 g butter
  • 1 tbsp honey mustard
  • salt and pepper

Instructions

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

Cut the Nuremberg sausages into 2-3 cm long pieces, the Mettwurst into not-too-thin slices (approx. 1 cm), and the carrots, onions, and leeks into 0.5 cm thick slices or rings. Add a little oil to a deep pan and fry the onions and carrot slices for 3 minutes over medium heat. Add half of the butter, the leeks, and the sausages, and fry over high heat for about 3 minutes. Add the remaining butter and honey mustard, if desired. Mix everything well and simmer over low heat until the carrots are al dente, stirring frequently. Season with salt and pepper. Serve with mashed potatoes and croutons.

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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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