White sausage and pretzel dumpling carpaccio

Ingredients for 4 servings:

• 6 white sausages, boiled
• Oil for frying
• 5 pretzels from the previous day, sliced
• 2 m.-sized eggs
• 100 ml milk, lukewarm
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp marjoram
• ½ bunch parsley
• ½ m.-sized onion(s), finely diced
• 1 clove(s) garlic
• ½ m.-sized onion(s)
• 1 clove(s) garlic
• 2 tbsp, heaped mustard, sweet
• 1 tbsp tarragon mustard
• 1 ½ tbsp mustard, medium hot
• 1 tbsp chili threads
• 80 ml sweet cream
• 1 ½ tbsp crème fraîche
• 1 bunch of parsley
• 1 bunch of coriander leaves
• 1 bunch of chives
• 25 ml balsamic vinegar, lighter
• 50 ml oil, e.g. sunflower oil
• 2 ½ tbsp sugar
• e.g. salt and pepper
• e.g. leaf salad, e.g. green salad, Lollo Rosso, arugula, lamb’s lettuce, garden or watercress
• e.g. onion rings and radishes

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

Great use of leftovers

We had a wedding reception at the weekend, and as is customary in Bavaria, the bride and groom invited everyone to a white sausage breakfast in front of the church. There were plenty of sausages and pretzels, so a recipe for using up leftovers was needed. If anyone were to get hold of really fresh sausages, i.e. the meat mixture, they would have to soak in hot water for 6-7 minutes and cool down. I use white sausages, which are usually available pre-boiled from the butcher. The skin is removed and sliced ​​into long, 2 mm thick slices using a bread slicer. While I fry the first portion in a little oil in a pan until lightly browned on both sides, I slice the next sausage; it all goes hand in hand. I place the fried sausage slices one by one on a flat board and weigh it down with another board to ensure the slices are nice and flat. Wrapped up like this, the sausage board goes into the fridge until I need it for further use. For the pretzel dumplings, I thinly slice the pretzels from the previous day (preferably a bit chewy, but not hard) using a bread machine, and then slice them again by hand into slightly smaller pieces (3 mm thick, about the size of a thumb). I mix the pretzel pieces with the eggs, warm milk, and parsley. I season with a pinch of nutmeg and marjoram. I briefly sauté the onions and garlic (I also make the portion for the vinaigrette at the same time) in a pan and add them to the dumpling mixture. I use a food processor with a dough hook to do this. I first wrap this mixture in plastic wrap, which I then wrap again in aluminum foil. This package goes into the steamer at 100°C for about 30 minutes. Of course, you can also let it simmer in barely simmering water. Then I put it in the refrigerator to cool. Personally, I leave it there until the next day because the cold pretzel dumplings are easier to slice. Here, too, the bread machine comes in handy. Like the sausage, the dumplings are cut into 2 mm thick slices. For the vinaigrette, I dice the onion and garlic and sauté them briefly. I mix them with the homemade mustard, tarragon mustard, medium-hot mustard, cream, crème fraîche, white balsamic vinegar, sunflower oil, sugar, salt, and pepper until nicely combined. The hand blender does this perfectly! Then, with a spoon, I stir in the chili flakes and the finely chopped herbs (cilantro, parsley, chives). To serve, I place a few lettuce leaves on the edge of the plates, then distribute the dumpling and sausage slices evenly on top. For decoration, you can add a few lettuce leaves to the center. I lightly spread the vinaigrette over the dumplings, sausage, and salad. Top with a few onion rings and enjoy. I like it better when you don’t cover everything in vinaigrette, but rather serve a little extra in a bowl. This is enough as an appetizer for 6 people. For 4 people, I would increase the amount of salad and perhaps serve it separately.