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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 recipe is for homemade schnitzel made of pork cutlets, instead of the wienerschnitzel that is made of veal cutlets. The schnitzels are first pounded, then put in flour, then in egg and finally in breadcrumbs, before fried in butter. This procedure provides a tight breading which attracts much fat, and gives a nice crispy surface. It is common to eat it together with French fries and a salad. To enhance the flavor you can squeeze the juice from a citron on top of the schnitzel.
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