Salsiccia with Sweet Potato & Cabbage

Instructions

1. Step 1

   Cut 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.

2. Step 2

   Remove 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.

3. Step 3

   Peel 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.

4. Step 4

   Put 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.

5. Step 5

   Fry 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.

6. Step 6

   Arrange all components on a flat plate and serve.