This recipe is from ongoing contributor Christine Rubba.


LINSEN MIT BRATWURST / LENTILS WITH BRATWURST
(from Christine Rubba)

Ingredients:
  • 1 lb. lentils
  • 1/2 onion
  • sharp paprika
  • salt
  • 1 bratwurst per person
  • shortening
  • sour cream
Preparation-previous evening:

Soak the lentils overnight in water to soften and plump them.

Preparation-next day:

Chop the onions, add them to a deep casserole and brown them in shortening. Add salt and paprika to taste. Add the lentils and briefly brown them. Pour in some water (or better, soup) and steam until they are soft, almost pulpy.

Split the bratwurst in half lengthwise, then peel and slice into 3/4-inch pieces. Brown well.

Spread the lentils onto a flat serving platter and lay the bratwurst on top. Serve with sour cream, which makes the lentils creamy, and accompany with bread and green salad.