Summary

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)

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Instructions

1. Obatzter:
2. 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.
3. Vogerl salad with mustard dressing:
4. 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.
5. Breaded veal sausages:
6. 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.
7. Then bread in flour, egg and breadcrumbs and bake in clarified butter.
8. If the recipe is used as a main course, calculate about 2-3 white sausages per person.