Sausage Fondue
easy
45 mins
45 mins
Ingredients
- 1 kg baby potatoes
- 200 g Tomato ketchup
- 25 g grated horseradish (from the jar)
- 50 g Schmand
- 25 g Salad Mayonnaise
- 125 Applesauce
- 30 g Roasted onions
- 7-10 Tbsp Salt
- 1 small lettuce
- 300 g Cucumber
- 1 collar Radishes
- 6 (approx. 660 g) Krakow sausages
- 6 (approx. 600 g) Bockwürstchen
- 6 (approx. 180 g) Nuremberger rib steak sausages
- 1-1,5 l Oil
- 1 small farmhouse bread
- 7-10 Tbsp Mustard
- 7-10 Tbsp Caraway seeds
Directions
- 1
Wash the potatoes and cook in plenty of water for about 20 minutes. In the meantime, mix ketchup and horseradish and place in a small bowl. For the onion and apple sauce, mix sour cream, mayonnaise, apple sauce and fried onions, except for one tablespoon. Season to taste with a little salt and also place in a small bowl. Sprinkle with remaining fried onions. Clean, wash and drain lettuce, cucumber and radishes. Cut the cucumber into thin slices. Cut the sausages into thick slices, except for the small Nürnberger. Line a plate with lettuce and arrange all sausages on it. Garnish with radishes and cucumber slices. Pour potatoes on a sieve, rinse under cold water and peel off the skin. Heat the oil in a pot and put it on a chef's plate. Arrange all ingredients around the fondue. Also add a farmhouse bread, some mustard and caraway seeds. From the remaining salad ingredients mix a green salad if necessary and add
- 2
Pot: Kitchen professional
- 3
Mill: Zassenhaus
Nutrition Facts
1240 kcal
62 g
92 g
42 g
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