Antipasti potato salad with bratwurst
easy
60 mins
60 mins
Ingredients
- 800 g small new potatoes
- 500 g colourful peppers
- 4 small onions
- 7 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Sugar
- 6 TABLESPOONS Balsamic vinegar
- 4 Fried sausage snails (approx. 150 g each)
- 4 long branches of rosemary
- 7-10 Tbsp Rosemary
- 1 Garlic clove
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the potatoes thoroughly. Cut the peppers into quarters, clean and wash them and peel the skin with a peeler. Peel onions and cut into slices. Heat 3 tablespoons of oil in a pan. Fry the potatoes in it at medium heat for about 20 minutes, take them out. Heat 2 tablespoons of oil in a frying pan.
- 2
Fry the peppers and onions for about 5 minutes. Add the potatoes. Season with salt and pepper. Sprinkle sugar over them and let them caramelize slightly. Deglaze with vinegar and 4 tablespoons of water. Put the potatoes in a bowl, season with salt and pepper and leave to stand for 30 minutes. Unroll sausage snails, place a sprig of rosemary between them and roll them up again. Stick them firmly with wooden skewers. Heat 2 tablespoons of oil in a pan. Fry the sausage snails in it at medium heat for 6-8 minutes. Turn from time to time. Peel garlic, cut into thin slices and fry briefly in the frying fat.
- 3
Stick them firmly with wooden skewers. Heat 2 tablespoons of oil in a pan. Fry the sausage snails in it at medium heat for 6-8 minutes. Turn from time to time. Peel garlic, cut into thin slices and fry briefly in the frying fat. Spread the garlic on the sausage. Serve the potato salad with the sausage snails. Garnish with rosemary
Nutrition Facts
810 kcal
44 g
58 g
25 g
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