Cocktail sausages in cheese-bacon coating
easy
45 mins
45 mins
Ingredients
- 1 egg (size M)
- 1/2 (approx. 75 g) half red pepper
- 50 g Gherkin
- 1 Shallot
- 150 g Whole milk yoghurt
- 50 g Salad cream (16 % fat)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 (approx. 80 g) thin slices of medieval Gouda cheese
- 12 discs (approx. 100 g) Bacon
- 24 (approx. 100 g) Cocktail sausages from the glass
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Frisée salad
- 12 wooden skewers
Directions
- 1
Pierce the egg, place in boiling water and boil for 10 minutes. Rinse under cold water and let it cool down. Clean and wash the peppers. Cut paprika and cucumber into fine cubes. Peel and finely dice the shallot.
- 2
Mix yoghurt, salad cream, shallot, diced paprika and cucumber, except for something to sprinkle. Season with salt and pepper. Cut cheese into 24 sticks (approx. 3 x 10 cm). Halve the bacon slices. Drain the sausages and wrap them first in a strip of cheese, then in bacon. Heat the oil in a large pan and fry the sausage packs until crispy while turning. Remove from the pan, drain on kitchen paper and place 2 sausages on each skewer. Peel the egg and chop it, except for a gap for garnishing. Stir the chopped egg into the dip, arrange in a small bowl and sprinkle with a few diced peppers and cucumber. Garnish with egg.
- 3
Heat the oil in a large pan and fry the sausage packs until crispy while turning. Remove from the pan, drain on kitchen paper and place 2 sausages on each skewer. Peel the egg and chop it, except for a gap for garnishing. Stir the chopped egg into the dip, arrange in a small bowl and sprinkle with a few diced peppers and cucumber. Garnish with egg. Arrange dip and sausages on a plate with some salad. Serve immediately
- 4
With 6 people:
Nutrition Facts
240 kcal
4 g
20 g
12 g
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