Beet salad with sausage and rei cough

Name: beet salad with sausage and rei cough
Total time: 50 min
Yield: 4
Ingredients: 400 gram sticking potato; 1 little onion; 1 tablespoon flour; 1 egg; 2 tablespoon sunflower oil; 1 tablespoon Red wine vinegar for the beet salad; 1 teaspoon grated horseradish for the beet salad; 3 tablespoon sunflower oil for the beet salad; 1 pinch sugar for the beet salad; 300 gram cooked beet for the beet salad; 2 sausage for the beet salad; 1 teaspoon kummel for the beet salad; 20 gram arugula for the beet salad

Ingredients

Directions

Preheat the oven to 200 ° C. Grate the potatoes coarse and press well into a sieve. Mix the potato grater with the onion, flour, egg, 2 tablespoons of oil, salt and pepper.
Make 12 small mounds of the potato mixture on the baking tray with 2 spoons. Squeeze the little mountains flat and bake the potato cookies in the oven for about 25 minutes until golden brown.
Beat the vinegar with the horseradish and oil and season with salt, pepper and a pinch of sugar. Spoon the beetroot through it and let it draw.
Heat the frying pan and fry the pieces of sausage, possibly without skin, crispy with the kummel.
Divide the arugula over 4 plates and spoon the beetroot and pieces of sausage on it. Place 3 warm reibekuchen on each plate.