Nuremberg sausages with turmeric rice and onion salad and spicy jalapeño egg dressing

Ingredients for 2 servings:

• 125 g brown rice
• 2 onions, red
• 1 tsp turmeric
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp soy sauce
• 25 g jalapeño(s), drained
• 2 eggs, hard-boiled
• 40 g sunflower oil
• 40 g spirit vinegar
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tsp soy sauce
• 100 g homemade vegetable broth
• ½ tsp sugar
• 10 Nuremberg bratwursts
• Sunflower oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple main course

For the rice, peel both onions and quarter them lengthwise. Slice the first onion into strips and set aside raw. Also slice the second onion, add it to a pan with oil and fry for 5-6 minutes. Then add it to the raw onions. Place the rice in a pot of water with turmeric, salt, pepper, and soy sauce. Bring the contents of the pot to a boil and cook over medium heat for about 30 minutes. Strain the rice and mix well with the onions. For the dressing, peel the hard-boiled eggs and place them in a blender with the remaining ingredients. Blend on high for about one minute until smooth. Add the dressing to the onion and rice and mix everything together well. Finally, season to taste. Now fry the Nuremberg sausages in a pan with oil until they are the desired color. Serve with the rice salad and serve.