John Myers
Lyoner Sausage Salad with Krischtelscher
The perfect lyoner sausage salad with krischtelscher recipe with a picture and simple step-by-step instructions.
- 1 Pc. Cast pan for the Krischtelcher
- 0,5 ring Lyon sausage
- 1 Pc. Diced onion
- 2 Pc. Hard-Boiled eggs
- 4 Pc. Gherkins
- 15 Pc. Date tomatoes
- 1 teaspoon Mustard medium hot
- 2 tablespoon Vinegar
- 4 tablespoon Cucumber water
- 4 tablespoon Germ oil
- 1 pinch Sugar
- 1,5 tablespoon Clarified butter
- 750 g Potato freshly peeled
- 1 teaspoon Salt
- 1 Cup Blanched peas
- Peel off the Lyon skin, cut into small cubes. Put in a glass bowl.
- Wash tomatoes, cut into 1/4
- Peel the eggs and cut into slices with the egg cutter.
- Cut the cucumber into cubes. Put all the ingredients in the bowl.
- Make a vinaigrette with salt, sugar, mustard, vinegar and oil and dress the salad with it. If you like, add a dash of cucumber water.
- Cut the potato into large cubes or, depending on the size, divide into 1/4. Now wash.
- The Krischtelscher are best served in a cast iron pan (pot). Heat the clarified butter.
- Put the potatoes in the hot fat, season with salt, then reduce the temperature to medium. Potatoes take about 20 minutes to turn.
Facebook Comments