Veal sausages with jacket potatoes and salad

Ingredients:

  • 3 pieces of veal sausage
  • 3 large jacket potatoes
  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • Salt and pepper for seasoning
  • Aluminium foil

Salad:

  • 300 grams mixed lettuce leaves
  • 1 red onion
  • 1 handful of edible flowers
  • Or instead of flowers: 2 tbsp mixed olives

Dressing:

  • Juice of 1 lime
  • 1 tbsp mustard
  • 6 tbsp olive oil
  • 2 tbsp vinegar
  • ½ tsp sugar

Dip:

  • 200 grams quark
  • 50 grams sour cream
  • 1 tsp mustard
  • 2 tbsp chives
  • ½ tsp paprika powder
3
> 60 minutes
veal sausage
*
frying

Preparation

Remove the veal sausages from the fridge half an hour before they are needed to allow them to reach the right temperature. Preheat the oven to 200°C (392°F). Wash the potatoes and use a fork to prick holes in them all over. Place each potato on a separate sheet of aluminium foil and brush the potatoes with the oil. Wrap and seal the potatoes in the foil and place them in the middle of the oven. Bake them for approx. 1 hour until soft. Rinse the lettuce leaves, shredding them slightly if necessary, and place into a large bowl. Peel the onion and slice into thin rings, then add to the lettuce.

For the dressing: mix all the ingredients together and, if desired, season to taste with salt and pepper.

For the dip: mix all the ingredients together. Pre-heat a non-stick frying pan over a medium heat. Add the butter and fry the veal sausages for 6-8 minutes, turning frequently, until brown all over and cooked all the way through. In the meantime, carefully add the dressing to the salad and garnish with the edible flowers (or olives).

Before serving, remove the jacket potatoes from the oven, carefully open the foil and slit open the potatoes, pinching gently to open them (beware: they’re hot!). Arrange the potatoes and veal sausages on the plates, garnish with a spoonful of dip and serve the salad separately.

Tip: the veal sausages and jacket potatoes can also be cooked on the BBQ.

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