John Myers
Franconian Bratwurst Snail with Peas and Carrots and Potatoes
The perfect franconian bratwurst snail with peas and carrots and potatoes recipe with a picture and simple step-by-step instructions.
- 2 Franconian sausage rolls, 150 g each
- 2 tbsp Oil
- 1 small can Very fine peas and carrots (drained weight 400 g / initial weight 280 g)
- 1 tbsp Butter
- 2 Pinches of salt
- 1 Pinch of pepper
- 500 g Potatoes
- 1 tsp Salt
- Possibly medium hot mustard
- Peel and wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes and drain. Drain the peas and carrots through a sieve and slowly heat them in a small saucepan with butter (1 tbsp). Finally season with salt (2 pinches) and pepper (1 pinch). Slowly fry the bratwurst snails in a pan with oil (2 tbsp) on both sides until golden-brown. Serve the bratwurst snails with peas and carrots and potatoes. Drizzle the roast fat over the potatoes. If you want, you can also serve medium-spicy mustard.
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