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Starrynight
Sausage roll with sauerkraut salad
Pistolet with sausage, sauerkraut, apple, beetroot, cress and walnuts
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Bake the pistolets in the middle of the oven in about 10 minutes.
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Meanwhile, heat the oil in a frying pan and fry the sausages in approx. 10 min. Around brown and done.
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Meanwhile, rinse the sauerkraut in a colander under cold running water.
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Squeeze as much moisture as possible from the sauerkraut and place in a large bowl.
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Cut the apple into quarters, remove the core and cut the flesh into small cubes.
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Drain the beetroot and mix with the apple and crème fraîche with the sauerkraut. Season with pepper and salt.
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Halve the pistolets and spoon a large spoonful of sauerkraut salad on the undersides.
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Put two sausages on top and distribute half of the cress. Cover with the tops of the pistolets.
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Garnish the rest of the salad with the walnuts and the rest of the cress. Serve separately.
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Nutrition
750Calories
Sodium0% DV1.965mg
Fat68% DV44g
Protein58% DV29g
Carbs18% DV54g
Fiber36% DV9g
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