Veal sausage dumplings with risi bisi

For 4 people
  • 500 g Bratwurstbrät
  • Salt
  • 200 g long grain rice
  • 150 g frozen peas
  • 2 Bund Parsley
  • 1 Bundle Chives
  • 20 g Butter or margarine
  • 1 EL flour
  • 1/4 l Milk
  • 1 untreated lemon
  • 1 Egg yolk
  • Pepper
  • Lemon balm and lemon
60 minutes
easy
1.
Squeeze the sausage meat out of the skin into a bowl. Bring 1/2 liter of salted water to the boil, add the rice and let it swell for about 20 minutes on a weaker temperature. Approx. Add the peas 5 minutes before the end of the cooking time.
2.
Wash the herbs and pat dry. Cut the chives into rolls. Parsley finechop. Add the herbs to the roast and knead in. Shape 12 dumplings with moistened hands, add to boiling salted water and leave to steep for about 15 minutes over low heat.
3.
Melt the fat. Add flour and sweat until golden. Deglaze with milk and bring to the boil while stirring. Wash the lemon, rub the peel, squeeze out the juice. Add the juice and half of the bowl to the sauce and let it cook through while stirring.
4.
Whisk 3-4 tablespoons of the sauce with the egg yolk and stir into the hot liquid. No more cooking. Season to taste with salt and pepper. Drain the rice. Drain the dumplings. Arrange the dumplings, rice and sauce on plates.
5.
Sprinkle with the remaining lemon peel. Garnish with lemon balm and lemon wedges if you like.
1 person approx.:
  • 790 kcal
  • 3300 kJ

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