John Myers
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Carpaccio from Thuringian Grilled Sausage
The perfect carpaccio from thuringian grilled sausage recipe with a picture and simple step-by-step instructions.
- 4 piece Original Thuringian roast sausages
- 1 Kg Potatoes, floury potatoes are ideal
- 5 piece Large (red) onions (750g)
- 3 piece Eggs
- 2 tbsp Potato flour
- 1 tbsp Brown sugar
- Fresh chives
- Fresh parsley
- Fresh cress
- 100 ml White wine
- Salt
- Pepper
- Spicy hot mustard
Preparation of the herb potato pancakes
- Grate the potatoes finely and then squeeze them out in a cloth, mix with a chopped onion, some herbs (parsley, chives and cress chopped), the beaten eggs and the potato flour. It is best to portion the potato pancake mixture with a tablespoon and fry it in a pan with oil until crispy.
White wine onion sauce
- Cut the remaining onions into strips. Heat the oil in a sufficiently large pan and add the onions with salt and pepper and then simmer for about 25 minutes over medium heat. Stir regularly so that the onions don’t brown but look nice and glassy. Add the tablespoon of brown sugar and white wine to the pan and simmer for another 20 minutes over low heat until the white wine has boiled away.
Carpaccio of the Thuringian grilled sausage
- Fry the Thuringian Rostbratwurst fresh or pre-brewed in a pan or, even better, on a charcoal grill until crispy brown. Then cut diagonally into wafer-thin slices with a very sharp knife or with the slicer. Spread the sausage on the preheated plate and spread it with about 2 teaspoons of mustard. This dish is also ideal as a cold starter with halved portions.
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