Urmelis tomato and feta cheese sauce with sausage balls

Ingredients for 4 servings:

• 400 g bratwurst, coarse
• 400 g tomatoes (can), diced
• 100 g sheep’s cheese
• 200 ml beef broth or vegetable broth
• 1 tbsp tomato paste
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 tsp mustard if needed
• 2 tsp Worcestershire sauce
• 1 pinch(s) of sugar
• Pepper, cayenne pepper, a little salt
• Oil or vegetable cream for frying
• Cayenne pepper
• little salt

Instructions

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

To make the sausage balls, remove the skins from the sausages. Then cut them lengthwise and crosswise into pieces. Form them into small balls and refrigerate until ready to use. Peel and finely dice the onion and peel the garlic. Fry the sausage balls in batches in hot fat until browned all over (this takes about 12-15 minutes). Then remove from the pan and place in a small bowl. Reduce the heat slightly and sauté the diced onion in the frying fat. Press in the garlic cloves, then add the tomato paste and sauté briefly. Add the diced tomatoes and the stock and bring to a boil briefly. Cover and simmer for about 10-15 minutes. In the meantime, finely dice the feta cheese. Add the sausage balls and feta cheese to the sauce and season with sugar, mustard, pepper, cayenne pepper, marjoram, Worcestershire sauce, and a little salt. Don’t boil the mixture any further, but let it simmer gently until the feta cheese has melted. Serve with pasta or baguette.