bacon sausage towers

Ingredients for 2 servings:

• 2 balls of beetroot, cooked
• 1 apple, sour, e.g. Boskoop
• 200 g sausage (Franconian bacon sausage)
• 150 g goat cheese, 1 firm slice
• salt and pepper
• Paprika powder, hot
• Flour
• butter flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the beetroot into 8 slices, season with salt and pepper. Peel the apple, core, and cut into 8 slices. Cut the bacon sausage and goat cheese into 8 slices. Preheat the oven to 160°C (fan). Season the bacon sausage slices with salt, pepper, and flour, then briefly toast them in clarified butter or oil. Meanwhile, lightly grease a baking dish, place the beetroot first, then the apple slices, then the toasted bacon sausage slices, and finally the cheese slices. Season with salt and pepper again. Place a knob of butter on each tower. Then place in the oven. When the cheese begins to melt, briefly turn on the fan-assisted grill until the cheese turns a light brown. Serve with baguette and a nice Franconian rosé or Rotling wine. In Franconia, Speckwurst is a black pudding with bacon cubes and savory spices, smoked over beechwood and then aged in a sausage room. This process gives it a smoky aroma and a firm bite. A true Franconian delicacy.