Sour roll Dithmarscher style

Ingredients for 1 servings:

• 1 slice(s) sausage (sour roll)*
• Vinegar, mild or balsamic vinegar, light
• 1 m.-sized onion(s)
• 1 apple
• butter
• Flour

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

a recipe from the West Coast

* The “Saure Rolle” is a North Frisian or Dithmarschen specialty. It is a type of hunting sausage. The round slices, which you can get from the butcher, are approximately 2-3 cm wide and approximately 12-15 cm in diameter. The sausage slice is completely covered in mild vinegar or balsamic vinegar, marinated overnight (preferably a day) and stored in the refrigerator. The onion, cut into rings, is added to the liquid. Peel the apple, remove the core, and slice. To prepare, remove the slices and onions from the liquid and dry thoroughly. Remove the skin from the sausage slice. Then, completely flour the sausage slice (dust with flour) and fry in a pan with butter. Add the onions and apple slices and fry lightly. The Saure Rolle is served with baked apples, mashed potatoes, and a brown sauce. Note: If you can’t find a Saure Rolle, you can substitute a correspondingly large slice of hunting sausage.