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Knödel and lamb sausages with mushroom sauce
Knödel and lamb sausages with mushroom sauce
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Knödel is like a potato dumpling and can be made from flour,bread or potatoes as main ingredient. It is a side dish mostly served to some meat and a sauce. In this recipe I use already prepared knödels.

Ingredient List for 4 servings:
Button Knödel and lamb sausages with mushroom sauce
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400 gr Knödel
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400 gr Lamb sausages
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150 gr Mushrooms
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2 Margarine
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40 gr Flour
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1 teaspoon Soy sauce
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1 pinch Salt
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1 pinch Black pepper

Instructions:
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Wash and chop the mushrooms, and then fry them lightly in a frying pan. Put the mushrooms on the side.
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Divide the knödels in thin slides.
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Put some butter in the frying pan and the add the knödels and fry them on middle heat during 10 minutes.
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Fry the lamb sausages in another frying pan at the same time as the knödels.
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At the meanwhile start the sauce in a casserole. Put the margarine and start the heat. Let the margarine melt.
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Pour in the flour and stir.
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Add the milk and continue to stir.
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When it is boiling lower the heat and pour in the mushrooms.
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Add the spices and stir until the sauce is getting thicker.
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Serve the dish warm.
A selection of recipes from the same country.
This recipe is from Germany
Homemade German obatzda cheese dip. This is the same Bavarian delicacy that you will find in the beer gardens. This cheese dip is very popular during the October fest. It is a mixture of Camembert cheese, butter, cream cheese and some spices. It is usually served on bread or together with pretzels and radishes.
This homemade soft coffee cake both looks nice and taste delicious. The cake has a luxurious touch with the combination of coffee and chocolate, which makes it fit to all occasions. If you are not a big fan of coffee it is possible to change the coffee powder to chocolate powder instead. You can enhance the taste by sprinkling hazelnuts on the cake.
A homemade recipe of the Bavarian cheese specialty that is served in the typical beer gardens. The recipe has many variations but this is the classical one. This cheese is perfect as a starter or in between two meals. It is served together with dark or white bread, radishes and onions.
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