Roasted white sausage with cabbage, mustard-mango sauce and pretzel chips

Name: Roasted white sausage with cabbage, mustard-mango sauce and pretzel chips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Shallot; 3 TABLESPOONS Sunflower oil; 1/2 (approx. 200 g) Mango; 3 TABLESPOONS sweet mustard; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Honey; 300 g Romaine lettuce; 4 (à 100 g) White sausages; 2 Pretzel rolls; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Beetroot sprouts; 7-10 Tbsp Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Shallot
3 TABLESPOONS Sunflower oil
1/2 (approx. 200 g) Mango
3 TABLESPOONS sweet mustard
2 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Honey
300 g Romaine lettuce
4 (à 100 g) White sausages
2 Pretzel rolls
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Beetroot sprouts
7-10 Tbsp Oil

Directions

1
For the mustard sauce, peel the shallot and cut into fine cubes. Heat 1 tablespoon of oil in a saucepan. Sauté the shallot until transparent. Peel the mango and cut the flesh into fine cubes.
2
Add the mango to the shallot and sauté briefly. Remove from heat and stir in mustard. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 2 tablespoons of oil drop by drop.
3
Clean, wash and cut the lettuce into fine strips from the stalk. Spread a thin layer of oil on the grill pan. Grill the sausage for about 10 minutes while turning. Cut the bread roll into french fries-like strips.
4
Heat the fat in a frying pan and fry the bread roll strips for approx. 4 minutes while turning them until crispy. Mix salad and vinaigrette. Arrange salad, sprouts, sausage, mustard sauce and chips on plates.