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Schupfnudel pan with sausages and mushrooms

updated

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Ingredients for 2 servings:

  • 250 g mushrooms
  • 6 Nuremberg bratwurst or similar
  • 1 pack of Schupfnudeln (refrigerated section, approx. 400 – 500 g)
  • 3 spring onions
  • 100 ml cream
  • salt and pepper
  • e.g. garlic powder
  • n. B. herbs
  • 2 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and tasty

Clean and slice the mushrooms, cut the sausages into small pieces, and fry both in hot oil over medium heat for about 5 minutes. Wash the spring onions, cut them into rolls, and set aside. Add the dumplings to the pan and fry for another 5 minutes. Deglaze the mushrooms, sausages, and dumplings with the cream and simmer for a few minutes until creamy, stirring frequently. Add the spring onions, mix, and cook for about 3 minutes. Season the dish to taste with salt, pepper, garlic, and herbs.

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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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