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Saarland, Palatinate

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Saarland, Palatinate

The perfect saarland, palatinate recipe with a picture and simple step-by-step instructions.

  • 0,5 ring Lyon sausage
  • 1 tablespoon Clarified butter
  • 0,5 Pc. Chopped onion
  • 4 Pc. Eggs
  • 1 bunch Freshly chopped chives
  • Salt and pepper
  1. Lyoner peel off the skin, cut into slices.
  2. Heat the butter lard in the pan, fry the Lyoner until crispy.
  3. Add the onion and fry.

in the meantime :

  1. Beat the eggs in a bowl (clump together), season with caution – the Lyoner actually already has enough salt, so just stir pepper and chives into the eggs. Put the onions over the Lyoner and let them harden.
  2. Bread goes just as well with it as pasta or Krischtelcher.
Dinner
European
saarland, palatinate

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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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