Bratwurst with mushroom dill sauce

Name: bratwurst with mushroom dill sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 bag potato wedges 600 g, freezer; 2 el olive oil; 1 Scale bratwurst 4 pieces; 1 baking flour in florets; 1 onion finely shredded; 1 Scale sliced chestnut mushrooms 125 g; 125 g cooking cream light (bottle 250 ml); 1 el fresh dill (container 15 g), finely chopped

A tasty recipe. The main course contains the following ingredients: meat, potato wedges (600 g, frozen), olive oil, bratwurst (4 pieces), cauliflower (in florets), onion (finely chopped), sliced chestnut mushrooms (125 g), cooking cream (light (bottle 250) ml)), fresh dill ((container 15 g) and finely chopped).

Ingredients

Directions

Prepare the potato wedges in the frying pan or oven according to the instructions on the packaging. Heat the oil in a frying pan and fry the sausages in 12-14 min. Brown and cooked. Cook the cauliflower in 8 minutes until al dente.
Remove the meat from the pan and keep warm under a lid or aluminum foil. Fry the onion for 1 min. In the shortening. Add the mushrooms and cook for 2-3 minutes. Add the cooking cream. Add the dill and heat the sauce for 1-2 minutes. Season with salt and pepper.
Place the sausages on 4 plates and transfer the mushroom dill sauce. Place the potato wedges and serve with the cauliflower florets.