Sausage roll with sauerkraut salad

Name: sausage roll with sauerkraut salad
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 multigrain refill pipet; 2 el sunflower oil; 8 beef chipolata; 500 g sauerkraut; 1 Elstar apple; 340 g red beet slices sweet sour in pot; 125 g creme fraiche; 1 tray cress; 50 g unroasted walnuts

Pistolet with sausage, sauerkraut, apple, beetroot, cress and walnuts

Ingredients

Directions

Preheat the oven to 220 ° C.
Bake the pistolets in the middle of the oven in about 10 minutes.
Meanwhile, heat the oil in a frying pan and fry the sausages in approx. 10 min. Around brown and done.
Meanwhile, rinse the sauerkraut in a colander under cold running water.
Squeeze as much moisture as possible from the sauerkraut and place in a large bowl.
Cut the apple into quarters, remove the core and cut the flesh into small cubes.
Drain the beetroot and mix with the apple and crème fraîche with the sauerkraut. Season with pepper and salt.
Halve the pistolets and spoon a large spoonful of sauerkraut salad on the undersides.
Put two sausages on top and distribute half of the cress. Cover with the tops of the pistolets.
Garnish the rest of the salad with the walnuts and the rest of the cress. Serve separately.