sausage aspic

Ingredients for 1 servings:

• 500 g Vienna sausages
• 50 g bell pepper(s), red
• 50 g bell pepper(s), yellow
• 50 g mushrooms
• 50 g pickled gherkins
• 50 g peas, frozen
• 450 g meat broth from 1/2 stock cube
• 50 g vinegar, 5% acid
• 80 g aspic powder, 200 bloom
• 2 g pepper
• 2 g nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Cut the wiener sausages into approximately 5 mm thick slices and the bell peppers into approximately 1 cm cubes. Blanch them together with the peas and mushrooms for 2-3 minutes. Halve any small mushrooms if necessary. Make the meat broth from the meat broth cube, water, and vinegar; it should be rather over-seasoned, and let it cool. Stir the aspic powder into half of the cold meat broth and let it swell for about 5 minutes. Bring the other half of the meat broth to a boil and stir in. Pour boiling water over the vegetable garnish (it holds better), add to the aspic mixture, and stir evenly into the sausage rings. Transfer everything to a 90 cm sterile casing or a suitable dish. If filling a dish, you can briefly place it in hot water after it has cooled and then turn it out.