Description
Zarte Wiener Würstchen in einer cremigen Senfsauce mit feinem Knoblauch- und Zwiebelaroma, verfeinert mit Schnittlauch. Die samtige Sauce umhüllt al dente Penne, die perfekte Verbindung aus herzhaft und mild.
Ingredients
Scale
- 6 Wiener Würstchen
- 1 große Zwiebel(n)
- 2 Knoblauchzehe(n)
- 200 ml Sahne
- 500 ml Gemüsebrühe
- ½ Bund Schnittlauch
- 1 ½ EL Senf, mild
- 3 TL Speisestärke
- Sonnenblumenöl
- Salz
- Pfeffer
- 500 g Penne
Instructions
- Begin by preparing all your ingredients. Cut the Wiener Würstchen into bite-sized pieces to ensure even cooking and easy eating. Peel the large onion and slice it into thin rings to allow it to cook evenly and release its sweet flavor. Peel and finely chop the two cloves of garlic to add aromatic depth to the dish.
- Heat a generous splash of sunflower oil in a large frying pan over medium heat. Once the oil is hot but not smoking, add the sliced onions, chopped garlic, and the cut Würstchen pieces. Sauté everything together for about five minutes, stirring occasionally, until the onions become translucent and soft, indicating they are perfectly cooked and the flavors have started to meld.
- While the sausage and onions are cooking, combine 200 ml of heavy cream with 500 ml of vegetable broth in a measuring jug or bowl. Stir well to mix these liquids evenly. Once the onions and sausages have softened, pour this creamy vegetable broth mixture into the pan. Increase the heat slightly to bring it to a gentle simmer.
- Add 1 ½ tablespoons of mild mustard to the simmering mixture. Stir thoroughly to distribute the mustard evenly throughout the sauce. Let the sauce simmer for a few more minutes so the flavors can fully blend. Taste the sauce and adjust the amount of mustard to your preference if you desire a stronger or milder mustard flavor.
- Prepare the thickening agent while the sauce simmers. In a small bowl, mix 3 teaspoons of cornstarch (Speisestärke) with a few tablespoons of cold water. It is crucial that the water is cold to prevent lumps from forming. Stir until the mixture becomes completely smooth and liquid.
- Slowly pour the cornstarch slurry into the simmering sauce while continuously stirring to avoid lumps. Continue to cook the sauce for a couple of minutes until it thickens to your desired consistency. The sauce should coat the back of a spoon, giving it a nice, creamy texture. If the sauce is too thick, add a little more vegetable broth or water; if too thin, add a bit more cornstarch mixture.
- Finely chop half a bunch of fresh chives. Add the chopped chives to the sauce and stir to incorporate their mild onion flavor and fresh green color. Season the goulash generously with salt and freshly ground black pepper, tasting as you go to achieve the perfect balance.
- Meanwhile, bring a large pot of salted water to a boil. Add 500 grams of penne pasta and cook according to the package instructions, usually around 10 to 12 minutes, until al dente. Stir occasionally to prevent sticking.
- Once the penne is cooked, drain the pasta thoroughly using a colander. You can optionally rinse it briefly with hot water to remove excess starch and stop the cooking process.
- Serve the Würstchen-Senf-Gulasch hot over the cooked penne pasta. Enjoy immediately for the best flavor and texture. This dish pairs wonderfully with a simple side salad or steamed vegetables for a complete meal.
Notes
For a creamier or richer sauce, you can substitute part of the vegetable broth with chicken broth or add a little grated cheese to the sauce before serving. Using fresh mustard instead of mild mustard will give the dish a spicier kick. If you prefer a thicker sauce, gradually increase the amount of cornstarch but always dissolve it in cold water first to avoid lumps. This dish is flexible — feel free to experiment with different pasta types or add vegetables like bell peppers or mushrooms for extra flavor and texture.
- 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
