John Myers
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Nuremberg Rostbratwurst on Paprika Salad with Asian Dressing
The perfect nuremberg rostbratwurst on paprika salad with asian dressing recipe with a picture and simple step-by-step instructions.
Nuremberg Rostbratwurst:
- 1 pack Nuremberg Rostbratwurst 14 pieces / 300 g
- 2 tbsp Sunflower oil
Bell pepper salad:
- 1 Yellow pepper approx. 200 g
- 1 Green peppers approx. 200 g
- 1 Red peppers approx. 100 g
Asia dressing:
- 1 Clove of garlic
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 3 tbsp Light rice vinegar
- 3 tbsp Olive oil
- 1 tbsp Liquid honey
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Nuremberg Rostbratwurst:
- Fry the Nuremberg Rostbratwurst in a pan with sunflower oil (2 tbsp) slowly on all sides until golden-brown.
Bell pepper salad:
- Clean and wash the peppers and cut into fine strips.
Asia dressing:
- Peel the garlic clove and ginger and press into a container through the garlic press. Clean and wash the chilli pepper, cut into small cubes and add to the squeezed ginger and garlic. Add light rice vinegar (3 tbsp), olive oil (3 tbsp) liquid honey (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and mix everything well into a dressing.
Serve:
- Make the salad with the Asian dressing and divide on 2 plates. Spread the Nuremberg sausages decoratively on top and serve.
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