Westerwald Tapas: Heaven and Earth, Döppekochen and Hearty Bread Rolls with Lamb’s Lettuce

5 from 7 votes
Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 243 kcal


For the salad:

  • 250 g Lamb's lettuce
  • 50 g Ham cubes
  • 50 g Chopped walnuts
  • 5 piece Pear
  • 1 tbsp Brown sugar
  • 1 tsp Butter

For the dressing:

  • 100 ml Sunflower oil
  • 50 ml Bianco balsamic vinegar
  • 1 tsp Mustard sweet
  • 2 tsp Diced onion
  • 1 pinch Salt

For the Brottaler:

  • 2 disc Brown bread
  • 250 g Pig meat
  • 30 g Salted butter
  • 1 piece Onion
  • 10 g Vinegar
  • 10 g Oil
  • For heaven and earth:
  • 150 g Potatoes
  • 70 g Celery
  • 20 g Butter
  • 1 pinch Nutmeg
  • 1 tbsp Brown sugar
  • 20 g Butter
  • 10 disc Blood sausage
  • 20 g Clarified butter
  • Salt
  • Pepper

For Döppekochen:

  • 5 disc Mettwurst coarse
  • 2 piece Eggs
  • 200 g Potatoes
  • 1 tbsp Oatmeal
  • 200 g Quark
  • 1 pinch Nutmeg
  • Salt
  • Pepper


For the salad:

  • Clean and wash the lamb's lettuce. Fry the ham cubes until crispy, roughly chop the walnuts and caramelize in the butter with the sugar. Cut the pears in a fan shape. For the dressing, mix the oil with the vinegar, mustard, onions and sugar. Mix the lamb's lettuce with the dressing, serve on the pear and sprinkle with the diced ham and walnuts.

For the Brottaler:

  • Marinate the onions with vinegar and oil, salt and pepper, cut out the bread in any shape, brush with mince and serve with the marinated onions.

For Döppekochen:

  • Preheat the oven to 200 degrees top / bottom heat. Fry the sausage (preferably smoked), grate the potatoes and mix with oat flakes and eggs, season with nutmeg and salt and pepper. Put the potato mixture in the baking pan and bake for 35 minutes. Season the quark with pepper and salt and serve together, decorate with the sausage.

For heaven and earth:

  • For heaven and earth, peel the potatoes and celery, cut into small pieces and cook in salted water for 20 minutes. Then mash with the butter and season. Cut the apple into slices and caramelize in butter and sugar. Let cool down. Fry the black pudding (preferably smoked). Place the potato / celery mash on the apple slices and decorate with the black pudding.


Serving: 100gCalories: 243kcalCarbohydrates: 8.7gProtein: 8.6gFat: 19.4g
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Written by John Myers

Professional Chef with 25 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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