Warm endive salad with Mettwurst

Ingredients for 4 servings:

• 150 g dried meat
• 1 onion(s)
• 1 kg potatoes
• 1 head of endive lettuce
• 250 g crème fraîche or sour cream
• 2 tbsp herb vinegar
• salt and pepper
• nutmeg
• some sugar
• 4 Mettwurst sausages

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and chop the potatoes, and boil them in salted water. Cut the onions into strips and the dried meat into cubes. Cut the endive into thin strips, wash, and dry them in a salad spinner. Cook the Mettwurst sausages in gently simmering water for about 20 minutes. Fry the dried meat in a pan, add the onions, and sauté until golden brown. Deglaze with vinegar and immediately remove from the heat. The evaporating vinegar will have a strong bite. Season the dish with pepper, salt, and sugar. Add the sour cream to the drained potatoes, sprinkle with nutmeg, and mash. Now add the bacon and onion mixture and stir in. Just before serving, stir the endive into the warm mashed potatoes.