Pinch the sausages, fry them slowly golden brown on both sides in a pan with sunflower oil (1 tbsp), remove and keep warm in the oven at 50 ° C until serving. Clean / brush the portobellos, remove the handle and fry / cook the Franconian sausages on both sides in the frying pan. Season with mushroom pan spices from ANKERKRAUT *). Briefly heat the parsley potatoes in the microwave. Serve Franconian sausages with medium hot mustard, portobellos and parsley potatoes, each garnished with a radish and a basil tip. *) Composition of mushroom pan from ANKERKRAUT: sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika **) prawns with sweet chilli sauce, broccoli and parsley potatoes