John Myers
Contents
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Ingredients
- 4 Chicken legs approx. 250 g each
- 1 tbsp Oil
- 1 tsp Rose peppers
- Salt pepper
- 1,25 kg Potatoes, boiling floury
- 80 g Butter
- 2 tbsp Flour
- 3 tsp Liquid honey
- 300 ml Vegetable broth
- 250 ml + 20 ml milk
- 2 Red onions
- 0,5 smaller Savoy cabbage, approx. 400
- 2 tbsp Medium hot mustard
- Grated nutmeg
Instructions
- Wash the chicken drumsticks and pat dry. Mix the oil, paprika, salt and pepper together. Brush the clubs with it, place them on a baking sheet lined with baking paper and cook in a preheated oven (electric stove: 175 ° C, convection: 150 ° C) for about 50 minutes.
- Wash, peel and cut the potatoes into pieces. Cook in salted water for about 20 minutes.
- Heat 20 g butter in a saucepan. Dust the flour over it and sauté briefly, add honey. Pour in the broth and 250 ml milk while stirring and let the sauce simmer for approx. 5 minutes.
- Peel the onions. Cut 1 onion into rings. Finely dice the remaining onion. Clean the savoy cabbage, cut in half and cut out the stalk. Cut the cabbage into strips, wash and drain. Stir the mustard into the sauce. Season the sauce with salt and pepper.
- Heat 20 g butter in a large pan. Fry the onion rings vigorously for 1-2 minutes. Season the onions with salt, remove them and keep warm. Briefly sauté the onion cubes and savoy cabbage in the hot frying fat. Add 2-3 tablespoons of water and cook covered with savoy cabbage for about 5 minutes, season.
- Drain the potatoes, add 40 g butter and 250 ml hot milk and mash to a puree.
- Fold in the pork sausage, except for something to garnish. Season the puree with salt and nutmeg. Serve with legs, sauce and onion rings. Garnish with the rest of the savoy cabbage.
Nutrition
Serving: 100gCalories: 231kcalCarbohydrates: 8.9gProtein: 1.6gFat: 21.3g
