Filled sausage rolls
easy
35 mins
35 mins
Ingredients
- 800 g Leeks (leek)
- 5 TABLESPOONS Oil
- 1 coated Tsp Instant vegetable stock
- 1 knife tip Caraway seeds
- 1 TEASPOON dried marjoram
- 4 TABLESPOONS Herb Vinegar
- 1 sour apple (e.g. Jonagold)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 medium-sized onions
- 125 g Cornichons
- 12 discs (20 g each) Beer Ham
- 12 discs Processed cheese
- 7-10 Tbsp Marjoram
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean, wash and cut the leek into rings. Heat 2 tablespoons of oil, add leek and steam for about 2 minutes. Add 150 ml water, broth, caraway and marjoram and continue steaming for 2-3 minutes. Remove from heat, transfer leek into a bowl and stir in vinegar. Wash the apple, cut into eighths and remove seeds, cut into pieces.
- 2
Mix into the salad and season to taste with salt and pepper, chill. Peel onions and cut into fine rings. Heat 3 tablespoons of oil and fry the onions until golden brown. Take them out and let them drip off on kitchen paper. Drain the gherkins and chop them finely. Cover slices of sausage with cheese, cucumber and onions, except for 2 tablespoons. Roll up and fix with skewers. Heat the frying fat of the onions and fry the rolls for 1-2 minutes on each side. Serve the rolls with salad.
- 3
Cover slices of sausage with cheese, cucumber and onions, except for 2 tablespoons. Roll up and fix with skewers. Heat the frying fat of the onions and fry the rolls for 1-2 minutes on each side. Serve the rolls with salad. Sprinkle with remaining onions and garnish with marjoram. Serve with rolls or bread
Nutrition Facts
470 kcal
16 g
33 g
26 g
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