Wild Garlic Sausage with Earth Apple Spring Salad

Soften potatoes in their skins over steam. Allow soup to bubble up.

Chop shallot and garlic and add to soup. Peel potatoes while still warm, cut lengthwise into wedges and mix with soup on the spot.

Stir in vinegar and mustard. Finely chop cucumbers and wild garlic, slice radishes, add. Stir with oil and season very spicy. Add potatoes with liquid and mix.

Roast sausages in a coated grill pan on both sides until golden brown. Serve with the potato salad.

Tip:

Serve with fresh wild garlic mustard. Here’s how: mix 2 tablespoons mild mustard with about 2 teaspoons very finely chopped fresh wild garlic and bring to the table with the sausage.

The bear’s garlic sausage If bear’s garlic is too intensive in taste, you can use bear’s garlic sausage. The fine veal braet is an ideal, moderate flavor carrier for the spicy wild garlic.

Bear’s garlic sausage is prepared in the same way as veal sausage. It can be fried, grilled or warmed up in a water broth like a Wienerli.

It tastes the same in the oven, if it is heated for about ten minutes at 180 °C convection oven. For storage, bear’s garlic sausage can be frozen just like any other sausage.

How to make bear’s garlic sausage Mainly veal, but also lean pork, selected spices and milk powder for binding ability are added to the sausage meat of bear’s garlic sausage.

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