Sausages with Potato Pesto in Bell Pepper on Rapunzel Salad

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Sausages with Potato Pesto in Bell Pepper on Rapunzel Salad

Instructions

For the pesto, peel the potatoes and put them on cold with a little water. When the potatoes are cooked after 20-25 minutes, there should be hardly any water left. Only add a little salt when the water starts to boil. Let the cooked potatoes evaporate and press them through the potato press while still warm. Halve the peppers, remove the inside and place in a greased baking dish. Leave the bacon in a non-stick pan. Put the potato snow in a bowl, pour in the cream, add the bacon and the red pesto. Mix everything well and pour into the pepper halves. Baked in the preheated oven on the middle shelf for a good 20 minutes at 180 degrees. Just before the end of the baking time, place a little grill butter on the pepper halves.
Clean, wash and spin dry the lettuce well. Finely dice the shallots. Mix the olive oil with the cranberry syrup, soy sauce, a little mustard and cayenne pepper in a bowl. Add the rapunzel salad and shallots and fold in everything well, refrigerate until serving.
Fry the sausages over medium heat until golden and shortly before the end of the total roasting time, spread a little grilled mustard over the sausages.
Arrange all three components nicely on plates. A few more sprouts are sprinkled on the Rapunzel salad.

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