Rheinisches Durcheinander (recipe Horst Lichter)
easy
50 mins
50 mins
Ingredients
- 1 kg floury potatoes
- 7-10 Tbsp Salt
- 5 Eggs (size M)
- 2 Onions
- 250 g Mushrooms
- 1 small iceberg lettuce
- 250 g streaky smoked bacon
- 100 g Butter
- 250 g Whipped cream
- 7-10 Tbsp Pepper
- 7-10 Tbsp freshly grated nutmeg
- 1 Ring meat sausage (approx. 400)
- 1 TABLESPOON clarified butter
- 2 TABLESPOONS Sugar beet syrup
- 7-10 Tbsp Chives
Directions
- 1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Boil eggs in boiling water for about 10 minutes until hard. Peel onions and cut into fine cubes. Clean, wash and halve the mushrooms. Clean and wash the salad. Cut salad into short strips except for 4 large salad leaves
- 2
Cut the bacon into cubes and leave them crisp in a large pan. Add the onions and mushrooms to the bacon in the pan and fry for approx. 5 minutes, turning them over. Drain the eggs, quench, peel and cut into slices with an egg slicer
- 3
Heat butter and cream. Drain the potatoes and press them twice through a potato ricer. Stir in the butter and cream mixture and season to taste with salt, pepper and nutmeg
- 4
Carefully fold the onion-bacon-mushroom pan, salad strips, up to 1/4 for sprinkling, and egg slices into the puree. Cut the sausage into slices. Heat clarified butter in a frying pan and fry the slices of sausage in portions for approx. 3 minutes while turning. Arrange puree and slices of sausage on 1 salad leaf each. Sprinkle with remaining salad and garnish with chives. Sprinkle with syrup
Nutrition Facts
1380 kcal
43 g
118 g
36 g
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