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Schupfnudel pan with sausage dumplings

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Ingredients for 2 servings:

  • 1 pack of potato dumplings
  • 2 sausages, coarse
  • 200 g mushrooms
  • 2 small onions
  • 1 bottle of Cremefine
  • salt and pepper
  • n. B. herbs, fresh
  • 1 tsp olive oil

Instructions

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

Finely chop the onions and sauté them in a large pan with a little olive oil. Meanwhile, press the sausage meat out of the sausages and form them into small balls. Add them to the onions and fry. Slice the mushrooms and add them to the dumplings. Once everything has taken on some color, deglaze with Cremefine and season with salt and pepper. Heat the dumplings in the cream. Finally, sprinkle with fresh herbs. You can use frozen herbs or fresh flat-leaf parsley for this. Instead of the dumplings, you can also serve spaetzle or rice as a side dish.

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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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Schupfnudel pan with sausage dumplings