The Nürnberger sausage is a small almost white German sausage that dates back all the way to 1313. It´s usually small and you´ll need to serve three or four of them for a main course. I usually serve them together with other meats as well like roasted chicken or with other sausages. Since it´s small in size it´s great to serve as a tapas.
The Nürnberger is protected be EU-law and it must be produced in Nürnberg to have to right to be called a Nürnberger, but don´t worry this recipe works with most sausages with a good pork taste.
Nürnberger sausage with fennel coleslaw & mustard
Nürnberger sausagesmayonnaise
fennel
lemon juice
salt, pepper
cracked mustard seeds
With a potato peeler shave the fennel into thin slices, add a few drops of lemon juice and mayonnaise, combine and season with salt and pepper.
Fry the sausages in a pan, serve a spoonful of coleslaw with one sausage and sprinkle with cracked mustard seeds.
No comments:
Post a Comment