Franconian Sausage Snail with Creamed Cabbage and Triplets

5 from 2 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


Franconian sausage snail:

  • 230 g 2 Franconian bratwurst snail sausages
  • 2 tbsp Sunflower oil

Creamed cabbage: (For 3 people!)

  • 600 g 2 kohlrabi 820 g / peeled
  • 1 tsp Salt
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 200 ml Cooking liquid
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Freshly grated nutmeg
  • 1 big pinch Chilli flakes
  • 1 tsp Sugar
  • 1 tsp Chicken broth instant
  • 100 ml Cooking cream


  • 300 g Potatoes (triplets) / 14 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 piece Basil tips for garnish
  • Medium hot mustard


Franconian sausage snail:

  • Heat sunflower oil (2 tbsp) in a pan, slowly fry the Franconian bratwurst snails on both sides until golden-brown, remove and keep warm in the oven at 50 ° C until serving. Save the dripping fat for drizzling on the triplets later

Creamed cabbage: (For 3 people!)

  • Peel the kohlrabi, cut into slices and then into sticks / strips. Boil the kohlrabi sticks / strips in salted water (1 teaspoon salt) for about 10 minutes, drain through a kitchen sieve and collect the cooking liquid. Put butter (1 tbsp) in the hot saucepan, sprinkle with flour (1 tbsp) (burn in!) And mix with a small whisk, stirring constantly. Deglaze with the boiling water (200 ml) and simmer for a few minutes. With coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), freshly grated nutmeg (1 big pinch), chilli flakes (1 big pinch), sugar (1 teaspoon) and instant chicken broth (1 teaspoon ) Spice up. Finally add / stir in the cooking cream (100 ml) and add / fold in the precooked kohlrabi sticks. Let everything simmer gently for another 4 - 5 minutes


  • Peel and wash the triplets (small, waxy potatoes), grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for approx. 20 minutes and drain.


  • Spread the Franconian sausage snails on 2 plates, drizzle with the roast fat with the cabbage and triplets and garnish each with a basil tip, serve. Serve with medium-hot mustard.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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