sausage aspic

Ingredients for 2 servings:

• 180 g mortadella, hunting sausage, beer sausage or Lyoner
• 70 g gherkins, diced
• 150 g cucumber water
• 50 g vinegar, 5%
• 30 g onion(s), finely diced
• 50 g bell pepper(s), red, finely diced
• 6 sheets of white gelatin
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 3 minutes; Total time approx. 5 hours 18 minutes

good use of leftovers

Slice the sausage into thin slices. Boil the pickle juice with the vinegar, onion, and bell pepper for about 2 minutes, then strain through a sieve. Reserve the vinegar mixture and season with salt, pepper, and sugar, then let cool. Mix the pickles, onion, and bell pepper with the sausage. Divide between two small bowls. Soak the gelatin in cold water, squeeze out some of the excess water, and mix with the vinegar mixture. Heat the gelatin slightly and pour it over the sausage in the bowls until it is well covered. Let it set in the refrigerator (preferably overnight). Serve for lunch with fried potatoes, some remoulade, and a green salad. Or serve as slices on bread for dinner.