Grilled sausages with white cabbage and carrot salad

Name: Grilled sausages with white cabbage and carrot salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Raisins; 500 g White cabbage; 2 (100 g each) Carrots; 150 g Whole milk yoghurt; 50 g Salad Mayonnaise; 1-2 TEASPOONS Curry Powder; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TEASPOON Olive oil; 16 Nürnberger Rostbratwurstchen (à approx. 21 g); 1 small bunch of curly parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Raisins
500 g White cabbage
2 (100 g each) Carrots
150 g Whole milk yoghurt
50 g Salad Mayonnaise
1-2 TEASPOONS Curry Powder
1-2 TEASPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TEASPOON Olive oil
16 Nürnberger Rostbratwurstchen (à approx. 21 g)
1 small bunch of curly parsley

Directions

1
Wash and drain the raisins. Remove the outer leaves from the white cabbage. Cut cabbage into quarters and cut out the stalk. Cut cabbage into thin strips. Peel, wash and roughly grate the carrots. Mix yoghurt, mayonnaise, curry and lemon juice. Season to taste with salt, pepper and a little sugar.
2
Mix the sauce with cabbage, raisins and carrots and leave to marinate for about 30 minutes. Brush a grill pan with oil and heat it up. Fry the sausages for 5-6 minutes until golden brown. Wash parsley, dab dry, remove coarse stalks and put something aside for garnishing. Coarsely chop the remaining parsley and fold into the salad. Season salad again with salt, pepper and sugar. Arrange sausages and salad on plates and garnish with parsley