Meat: Baked White Sausage with Pretzel Dumplings and Mustard Sauce

The baked veal sausage

1. Bake the veal sausage meat – fresh from the butcher I trust – like a meat loaf for about 30 minutes at 180 ° C. Remove from the mold and cut into slices.
2. Heat the butter lard in a pan and fry the veal sausage slices brown on both sides.

The pretzel dumplings

1. Cut the stale pretzels into very thin slices. Peel and finely dice the onion, chop the parsley. Heat the clarified butter in a large pan and roast the pretzel slices with onion cubes and parsley.
2. Add the milk and eggs together with the salt to the pretzels, mix well and let rest for half an hour. Just before baking, knead in some baking powder and put the dough in a greased dish (e.g. small Frankfurter wreath form), press down and sprinkle with flakes of butter.
3. Bake in a preheated oven at approx. 200 ° C for about 30 minutes. Turn back to 150 ° C for the last 8 minutes. After taking it out, loosen the edge with a wooden spoon and turn the pretzel wreath onto a board.

The mustard sauce

1. Peel the onion and cut very finely into cubes. Melt the butter in a saucepan and fry the onion cubes in it. Dust with flour, add the grained vegetable stock, stir and pour in some water. It should be a thick paste.
2. Add a little more water and cook the onions on a low heat until soft. Then puree the sauce.
3. Finally stir in the mustard, sugar and cream.
4. To serve, first put some sauce on the plate and place white sausage slices and pretzel dumplings on top.
5. Note 10: Of course, you can also use ready-made veal sausages. Since only peel off the skin, cut the sausage into slices and then fry it. Instead of granular vegetable broth, you can also use liquid broth.
6. * Link to spice mixes: Grained vegetable broth reloaded – easy to make yourself