Recipe Tip: Salsiccia with Sweet Potato & Cabbage
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer combines Italian sausage with a classic coleslaw, potato chips and egg sauce.
- 8salsiccia Italian sausages
- 250 mlwhite wine
- 2kaffir lime leaves
- 1 tablespoonbeef fat
- 1head white cabbage
- 1 bunch(es)spring onions
- 250 gstreaky bacon (rind on)
- 2 tablespoonscane sugar
- 1 tablespoonwhite wine vinegar
- 2 tablespoonsolive oil
- freshly ground black pepper
- 150 mlsour cream
- 100 gnatural set yoghurt
- 1 tablespoonHoney Dijon mustard
- 1 tablespoonfreshly grated horseradish
- splash(es)olive oil
- 1sweet potato, large
- splash(es)vegetable oil
Step 1Cut the rind from the bacon, cut the bacon into small cubes and fry both in a pan. Clean the spring onions, cut them into thin slices and briefly add them to the bacon in the pan. Turn off the heat and let everything stand for about 5 minutes.
Step 2Remove the outer leaves from the white cabbage, halve the head of cabbage, remove the stalk, cut the cabbage into fine strips and place these in a bowl. Add the bacon and onion mixture as well as vinegar, oil, salt and pepper and leave to stand for about 10 minutes.
Step 3Peel the sweet potato with a vegetable peeler and then cut into thin potato slices. Heat the oil in a saucepan, fry the chips one by one and drain on kitchen paper. Finally, sprinkle some salt over the chips.
Step 4Put the eggs in a saucepan with water and bring to a boil. Simmer for 12 minutes and rinse in cold water. Peel the eggs, cut into cubes and place in a bowl with the sour cream, yoghurt, mustard, horseradish and some chopped chives and mix well. Add some olive oil and season with salt.
Step 5Fry the sausages in the beef fat, deglaze the pan with white wine, add lime leaves and cloves. Simmer the salsiccias in the white wine for about 10 minutes.
Step 6Arrange all components on a flat plate and serve.