Fried Lyoner on salad

Ingredients for 1 servings:

• 150 g Lyoner or meat sausage in a ring
• 200 g potato(s), small, waxy
• 1 handful of green lettuce
• n. B. Cucumber(s), chopped
• n. B. Sprouts
• n. B. Spring onion(s), finely chopped
• curry
• oil
• Vinegar
• salt and pepper
• lemon zest

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

First, boil the potatoes, then cut the sausage into 1 cm wide pieces, remove the sausage skin, and slit the edges, otherwise the sausage edges will curl upwards during frying. I make the salad from leftover leaf lettuce, radish sprouts, deseeded cucumber, and spring onions. The dressing consists of lemon zest, apple cider vinegar, and rapeseed oil, a pinch of salt, a pinch of pepper, and a little honey. Heat a teaspoon of oil in a pan and fry the sausage slices over medium heat. When the first side is nicely browned, turn the slices over and then sprinkle them with curry powder, if desired. Be careful with the temperature; curry tastes bitter if it burns. While frying, peel the cooked potatoes, prepare a bed of dressed salad, and place the sausage and potatoes on top. Then drizzle the potatoes with the hot curry oil. This oh-so-simple recipe brings back fond memories. My mother used to often make a “quick” stir-fry for us children in the evening.