Wash leeks well and cut into rings. Cut bratwurst into thick slices. Prepare Knödel in salt water according to package instructions. Rinse Knödel with cold water & drain. Heat oil in a frying pan. Fry bratwurst for about 5 minutes, until lightly browned on both sides. Then add leek slices and Knödel and cook until leeks are slightly tender. Season to taste with salt & pepper. Add about 100 ml (a little bit less than 1/2 cup) water and 100 ml whipping cream. Bring to a boil and add vegetable broth. Return to a boil and whisk in Sossenbinder (sauce thickener) and simmer until thickened.
*If using regular-sized Knödel, we recommend cutting them up into bite-sized pieces.
Recipe adapted from Tina Koch & Back-Ideen, October 2010