Description
Knusprige Kartoffelstücke und würzige Nürnberger Rostbratwürstchen vereinen sich in einer samtigen Senfcreme, die mit frischen Frühlingszwiebeln und einer feinen Würze aus Salz und Pfeffer veredelt wird. Herzhaft, cremig, aromatisch.
Ingredients
Scale
- 600 g potatoes, cut into pieces
- 6 small Nürnberger Rostbratwürstchen (sausages)
- 2 tablespoons oil
- 1 cup cream
- 1 tablespoon mustard
- salt
- black pepper
- 1/2 bunch spring onions, cut into strips
- 3 medium-sized carrots, diced
- 150 g frozen peas
Instructions
- Cut the Nürnberger Rostbratwürstchen sausages in half lengthwise to ensure even cooking and better flavor distribution. Heat 2 tablespoons of oil in a large frying pan over medium heat until it shimmers. Place the halved sausages into the hot oil carefully, and fry them for 5 to 6 minutes, turning occasionally to brown them evenly on all sides. Once browned and cooked through, remove the sausages from the pan and set them aside on a plate.
- Using the residual oil and fat left in the pan from the sausages, add the 600 grams of potatoes cut into pieces. Spread them out evenly in the pan to ensure they fry properly. Cook the potatoes over medium heat for about 15 minutes, stirring occasionally to prevent sticking and to achieve a golden, crispy texture on the outside while keeping them tender inside.
- While the potatoes are cooking, prepare the vegetables. Bring a pot of salted water to a boil. Add the 150 grams of frozen peas along with the diced 3 medium-sized carrots to the boiling water and cook them together for about 5 minutes, until the carrots are tender but still slightly firm and the peas are thawed and cooked. After cooking, drain the vegetables in a colander and immediately rinse them under cold water to stop the cooking process and preserve their bright color. Let them drain thoroughly.
- Once the potatoes are nearly cooked through and golden, add the 1/2 bunch of spring onions cut into strips into the pan. Stir them in and fry briefly for about 1 to 2 minutes until they soften slightly and release their fresh aroma.
- Pour 1 cup of cream into the pan with the potatoes and spring onions, stirring well to combine. Add 1 tablespoon of mustard to the mixture and stir again to incorporate the mustard evenly, which will add a tangy and creamy flavor to the dish.
- Season the entire mixture generously with salt and freshly ground black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the dish.
- Finally, add the drained peas, carrots, and the previously cooked sausages back into the pan with the creamy potato mixture. Gently fold all the ingredients together to combine without breaking the vegetables or sausages.
- Allow the entire dish to simmer together over low heat for a few minutes, so the flavors meld and everything is heated through evenly. Stir occasionally to prevent sticking and to ensure the cream thickens slightly, coating the ingredients with a smooth mustard cream sauce.
- Once everything is hot and flavors are well blended, remove the pan from the heat. Serve the Nürnberger Wurstpfanne mit Senfcreme immediately while warm, garnished if desired with a little extra fresh spring onion or a sprinkle of black pepper.
Notes
For a richer flavor, consider using homemade mustard or a grainy mustard variation. If you prefer a lighter version, substitute the cream with a mixture of milk and Greek yogurt. This dish pairs wonderfully with a crisp green salad or freshly baked rustic bread to soak up the mustard cream sauce.
- 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: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
