White sausage and Schnupfnudel pan with colorful vegetables in sweet mustard sauce

Ingredients for 2 servings:

• 4 white sausages
• 250 g potato noodles
• 1 onion(s)
• 400 g Kaiser vegetables, frozen
• 3 tbsp mustard, sweet
• 150 ml cream
• salt and pepper
• possibly cayenne pepper
• 2 eggs
• possibly parsley
• some oil for frying

Instructions

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

simple, fast

First, peel the white sausages and slice them. Halve the peeled onion and cut them into half rings. Heat a lightly oiled pan and fry the white sausage slices until crispy. Then remove the sausage and set aside. Add a little more oil to the pan and fry the dumplings. After about 2 minutes, add the onion half rings. Once the onions are fried and lightly browned, add the thawed frozen vegetables to the pan. Fry for a little longer, then add the mustard and stir well. Pour in the cream and mix. Return the white sausage slices to the pan. Add salt, pepper, and a pinch of cayenne pepper, if desired. I like to enjoy a soft-boiled egg with this, so cook the eggs at the same time. Fresh parsley also tastes fantastic with it.