Bratwurst Leek Gröstl (Kartoffelknödel-Bratwurst-Gröstl mit Soße)
1 large leek
1 4-pack of Schaller & Weber Bratwurst
1 package Pfanni Mini-Kartoffelknödel* or Pfanni Gnocchi (Mini Potato Dumplings)*
*If these are not available, try your favorite regular-sized Knödel
1/2 cup heavy whipping cream
salt and white pepper
1-2 tablespoons of Estermann Sonnenblumenöl (Sunflower oil)
1 teaspoon Maggi Gemüsebrühe (vegetable broth) or Knorr Gemüse Bouillon (vegetable broth)
1-2 teaspoons Mondamin Soßenbinder dunkel (binder for dark sauces)
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