Breaded Veal Sausages, Obatzter and Vogerlsalat with Mustard Dressing
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 sausages (white)
- 6 tablespoon mustard, sweet
- 6 tablespoon mustard, medium hot
- salt
- pepper
- 3 tablespoon flour
- 1 egg (s)
- 12 tablespoon breadcrumbs
- 6 tablespoon clarified butter
- 250 g Camembert (s), ripe, 45% fat
- 30 g butter, soft
- 1 small onion (s)
- 1 egg yolk
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon caraway seeds
- 1 pinch (s) salt
- 1 tablespoon chives, cut into fine rolls
- 8 tablespoon natural yogurt
- 1 tablespoon lemon juice
- 4 tablespoon vinegar
- 2 teaspoons vegetable stock
- 1 tablespoon chives
- 6 port. Lamb`s lettuce (lamb`s lettuce)
Print Recipe
Pin Recipe Instructions
- Obatzter:
- Thinly cut the rind from the camembert. Cut the ripe cheese very small and then mash it with a fork. Process with the butter and egg yolk to a smooth mass. Chop the onion and stir in. Season the cheese mixture with the paprika, caraway seeds, pepper and salt. Then sprinkle with chives.
- Vogerl salad with mustard dressing:
- Mix the yogurt, lemon juice, 4 tablespoons each of sweet and medium-hot mustard, vinegar, vegetable stock, salt and pepper. Wash the lamb`s lettuce, pat dry and mix with the dressing.
- Breaded veal sausages:
- Remove the skin from the veal sausages and cut into 4 or 5 slices. Marinate the slices with 2 tablespoons of medium-hot mustard, 2 tablespoons of sweet mustard, salt and freshly ground pepper.
- Then bread in flour, egg and breadcrumbs and bake in clarified butter.
- If the recipe is used as a main course, calculate about 2-3 white sausages per person.
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