Breaded white sausages, Obatzter and lamb's lettuce with mustard dressing

Ingredients for 4 servings:

• 6 sausages (white)
• 6 tbsp sweet mustard
• 6 tbsp mustard, medium hot
• Salt
• pepper
• 3 tbsp flour
• 1 egg(s)
• 12 tbsp breadcrumbs
• 6 tbsp clarified butter
• 250 g Camembert(s), ripe, 45% fat
• 30 g butter, soft
• 1 small onion(s)
• 1 egg yolk
• 1 tsp sweet paprika powder
• 1 tsp caraway seeds
• 1 pinch of salt
• 1 tbsp chives, cut into fine rolls
• 8 tbsp natural yogurt
• 1 tbsp lemon juice
• 4 tbsp vinegar
• 2 tsp vegetable broth
• 1 tbsp chives
• 6 servings of lamb’s lettuce (corn salad)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Obatzter: Thinly slice the rind off the Camembert. Finely chop the mature cheese and then mash it with a fork. Blend with the butter and egg yolk until smooth. Chop the onion and stir in. Season the cheese mixture with paprika, caraway, pepper, and salt. Sprinkle with chives. Lamb’s lettuce with mustard dressing: Mix together yogurt, lemon juice, 4 tablespoons each of sweet and medium-hot mustard, vinegar, vegetable stock, salt, and pepper. Wash the lamb’s lettuce, pat dry, and toss with the dressing. Breaded white sausages: Remove the skin from the white sausages and cut into 4 or 5 slices. Marinate the slices with 2 tablespoons of medium-hot mustard, 2 tablespoons of sweet mustard, salt, and freshly ground pepper. Coat in flour, egg, and breadcrumbs and fry in clarified butter. If using this recipe as a main course, allow for approximately 2-3 white sausages per person.