Sour Roll Dithmarscher Style
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 slice (s) sausage (sour roll) *
- Vinegar, mild or balsamic, light
- 1 medium onion (s)
- 1 apple
- butter
- Flour
Print Recipe
Pin Recipe Instructions
- * The sour roll is a North Frisian or Dithmarsch specialty. It is a type of hunting sausage. The round discs that you get from the butcher are approx. 2-3 cm wide and approx. 12-15 cm in diameter.
- The sausage slice is completely covered in a mild vinegar or balsamic vinegar overnight (better a day) and stored in the refrigerator. Cut the onion into rings and add it to the liquid.
- Peel the apple, remove the core and cut into slices.
- To prepare, remove the slices and onions from the liquid and dry them well. Remove the skin from the sausage slice. Then flour the sausage slice completely (dust with flour) and fry it with butter in a pan. Add the onions and apple slices and fry them lightly.
- The sour roll is served with the baked apples, mashed potatoes and a brown sauce.
- Note: If you don`t get a sour roll, you can use a correspondingly large slice of hunting sausage instead.
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