Kaiserschmarren Puszta style

Name: Kaiserschmarren Puszta style
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Chives; 4 Eggs (Gr. M); 250 ml Milk; 7-10 Tbsp Salt; 125 g Milk; 250 g Kabanossi; 2 TEASPOONS clarified butter; 200 g Schmand; 4 TABLESPOONS Ajvar (spicy paprika preparation; glass)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

The Hüttenkracher can also do it heartily! With Kabanossi and fiery dip

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Chives
4 Eggs (Gr. M)
250 ml Milk
7-10 Tbsp Salt
125 g Milk
250 g Kabanossi
2 TEASPOONS clarified butter
200 g Schmand
4 TABLESPOONS Ajvar (spicy paprika preparation; glass)

Directions

1
Wash the chives and cut them into fine rolls for the trash. Separate the eggs. Beat the egg white with 1 pinch of salt until stiff. Whisk the egg yolks, 1 level teaspoon of salt and milk. Stir in flour and chives. Fold in the beaten egg white.
2
Cut Kabanossi into slices. Heat 1 tsp. clarified butter in a coated pan (approx. 24 cm Ø). Fry half of the sausage for about 3 minutes. Pour in half the dough and bake at low heat for 4-5 minutes until golden brown. Quarter and turn the slices with a spatula. Bake on the other side until golden. Tear into pieces with two forks, remove and keep warm in the oven. Bake the rest of the dough in the same way.
3
Mix the sour cream and ajvar and season to taste with a little salt. Add the dip to the sour cream.