Description
Saftige Bratwurststreifen, goldbraun gebraten, treffen auf zarte Champignons und süßliche Zwiebeln in einer cremigen, senf-würzigen Sauce. Frische Petersilie rundet das aromatische, sämige Gericht farbenfroh ab.
Ingredients
Scale
- 4 Bratwürste
- 250 g onions, diced
- 250 g mushrooms (champignons)
- 2 tablespoons medium hot mustard
- 100 ml cream
- 1 bunch parsley
- 1 teaspoon dried marjoram
- Salt and pepper
- 1 tablespoon cornstarch
- Oil for frying
Instructions
- Carefully remove the casing from the bratwursts and cut the sausages into thin strips. This will help them brown evenly and absorb the flavors of the sauce.
- Heat a large frying pan or skillet over medium-high heat and add a drizzle of oil. Once the oil is hot, add the bratwurst strips to the pan and fry them, stirring occasionally, until they are nicely browned and cooked through. This should take about 5 minutes.
- Add the diced onions to the pan with the bratwurst strips. Sauté the onions for 2–3 minutes, stirring frequently, until they become translucent and start to soften.
- Clean the mushrooms and cut them into quarters. Add the quartered mushrooms to the pan. Continue to cook everything together for about 5 more minutes, stirring occasionally, until the mushrooms have softened and released some of their juices.
- In a separate bowl, whisk together the mustard, cream, cornstarch, and dried marjoram until the mixture is smooth and well combined. Make sure there are no lumps of cornstarch.
- Pour the mustard-cream mixture into the pan with the bratwurst, onions, and mushrooms. Stir everything well to combine, making sure the sauce evenly coats all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the sauce to thicken for a few minutes, stirring occasionally. Taste and season generously with salt and freshly ground black pepper.
- Finely chop the parsley and sprinkle it over the finished dish. Stir some of it in, and reserve a bit for garnish if desired.
- Serve the bratwurst geschnetzeltes hot, garnished with the remaining fresh parsley. It pairs perfectly with mashed potatoes or parsley potatoes for a comforting meal.
Notes
For extra flavor, you can deglaze the pan with a splash of white wine before adding the mustard-cream sauce. This dish is delicious served with mashed potatoes (Erdäpfelpüree) or parsley potatoes (Petersilkartoffeln). Use fresh mushrooms for the best texture and taste. Adjust the amount of mustard to your liking for more or less tang.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
