in Germany

Presssack with "music"

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Ingredients for 4 servings:

  • 4 slice(s) sausage, pressed sausage (brawn) white or black, thick slices
  • 4 tbsp white wine vinegar
  • 1 pinch(s) of sugar
  • Pepper, freshly ground black
  • 1 tbsp oil (nut oil)
  • 6 tbsp oil, neutral in taste
  • 4 onions
  • 8 slice(s) of bread(s) (wood-fired bread)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Remove the pressed sausage from its skin and pierce it several times with a fork. Divide it among 4 plates. Mix the white wine vinegar with the salt and sugar until dissolved. Add the pepper and oil and mix well. Peel the onions and slice them into thin rings. Spread the marinade and onion rings over the pressed sausage and let it marinate until ready to serve. Serve with two slices of bread.

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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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