Moms Cookbook

Gebackene Weisswurst-Radeln auf Linsensalat

Starter from Alfons Schuhbeck: breaded, pan-fried slices of Bavarian Weisswurst on a warm mountain-lentil salad with bacon, diced vegetables, balsamic and brown butter. Serves 4.

Makes
4 servings

Instructions

  1. Lentil salad

    Soak the lentils in cold water for 2 hours. Finely dice the onion and bacon and sweat them in the oil. Add the drained lentils, stir in the tomato paste and sweat briefly, then add the bay leaf and stock and simmer for 20 minutes.

  2. Cut the vegetables into very small dice. Stir the carrot and celeriac into the lentils after 10 minutes and season with a pinch of marjoram; add the leek a few minutes before the end. Take the pot off the heat and let the lentils cool a little.

  3. Season the salad with the vinegar, oil, brown butter, salt, pepper and a pinch each of sugar and cayenne. Let the ginger, garlic, orange peel (and cinnamon, if using) steep in it for 5-10 minutes, then remove them.

  4. Weisswurst slices

    Skin the sausages and cut them diagonally into 1½-2 cm slices. Whisk the eggs in a deep plate with salt, pepper and lemon juice; put the flour and breadcrumbs on separate plates. Coat the slices first in flour, then in egg, then in breadcrumbs.

  5. Heat oil a finger deep in a pan and fry the slices over medium heat until golden on both sides. Drain on kitchen paper.

  6. Spoon the lukewarm lentil salad onto warmed plates, arrange the fried slices on top and serve straight away.

Notes

Tip

Don't cut the Weisswurst slices too thin, or they dry out when fried.

Source

Alfons Schuhbeck cookbook, p. 71 (Kalte & warme Vorspeisen).