in Germany

Hexentanzplatz toast

updated

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Ingredients for 2 servings:

  • 6 slices of toast
  • 150 g cervelat or salami, diced
  • 50 g bacon, diced
  • 3 onions, finely diced
  • 2 tbsp tomato ketchup
  • 1 tbsp mustard
  • 6 slice(s) cheese, sliced
  • n. B. Glutamate
  • n. B. Paprika powder, sweet
  • n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

a recipe from GDR TV chef Kurt Drummer

Fry the diced bacon, add the diced saveloy, and finely diced onion. Heat everything together (sauté rather than fry). Thicken with tomato ketchup and mustard, season generously with pepper, and spread this spicy mixture evenly and thickly on the slices of toast. Place a slice of semi-hard cheese on each slice of toast, sprinkle thinly with MSG and paprika, bake in the hot oven for about 5 minutes, drizzle with tomato ketchup or sprinkle with coarsely ground pepper, and serve with a fresh salad.

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Written by John Myers

Professional Chef with 29 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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