Nuremberger Rostbratwurst – best recipes quick and tasty
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Pour the oil, egg yolk, sour cream and stock into a mixing bowl. Add the lemon juice, Worcester sauce, anchovies, garlic and ginger, then puree the mixture with a hand blender. Season with salt, pepper, chilli and sugar to taste.Rinse and clean the romaine lettuce, then tear or chop the leaves into smaller pieces. Wash the tomatoes, remove the core and cut into slices…
Peel the onions, carrots, potatoes and celeriac, and then chop them into chunks (roughly 2 cm in size). Pour the stock into a pan, adding the chopped vegetables and ginger. Cover and cook on a low heat for around 20 minutes. While that’s cooking, rinse and clean the broccoli and then cut it into small florets. Peel and slice the broccoli stalks..
Peel the lower third of the asparagus, remove the fibrous ends and chop the spears into slices of around 4 cm in length. Place them in a pan with the broth, cover with a sheet of baking paper and cook at boiling point for 6 to 8 minutes until just tender. Pour the asparagus into a sieve and leave to drain. Alternatively, steam in a steam oven at 80°C …
Wash, core and seed the peppers. Peel the peppers with a vegetable peeler and chop them roughly into 3 cm chunks. Place a griddle on the hob on a medium heat and lightly coat with oil using a brush. Add the chopped pepper and cook for around 5 minutes, then transfer to a shallow dish…
Wash and halve the tomatoes. Sort, wash and dry the rocket.Pluck the leaves from the stalks and slice the leftover stalks finely. Peel the mango, separate the pulp from the stone and dice the pulp into 1.5 cm cubes. Chop the feta into 1.5 cm cubes, too. Toss the tomatoes, rocket and mango into a bowl. Mix in the lime juice and olive oil and season with chilli salt…
Clean and wash the cabbage. Shred or cut the cabbage into fine strips, leaving out the hard stem. Sprinkle around 1 teaspoon of chilli salt and sugar over the cabbage , mix and leave to stand for 10 to 15 minutes. Peel and core the apple, then thinly slice into strips of around 4 cm in length. Rinse and clean the pak choi, then shake it dry …
Peel the potatoes and carrots and chop coarsely. Clean and rinse the leek, then slice into discs. Melt the butter in a saucepan, lightly braise the potatoes and carrots in it, add the leek and pour in the stock. Bring the mixture to the boil and cook for 25 minutes until the vegetables are done, then blend …
Boil the potatoes the day before. Peel and cut into fairly thick slices. Finely dice the onions and cut the bacon into thin strips. Heat the clarified butter in a pan, fry the potato slices on a gentle heat until crispy and golden brown, turn, add the onion and bacon, season with salt, pepper …
To make the sauce, pour the water into a saucepan, add the vinegar, salt and spices, and bring to the boil. Peel and slice the onions, add to the sauce and boil for 10 minutes. Add the sausages and marinade for 10 minutes. Serve the Zipfel with farmhouse bread and a small amount of sauce and onions ..
Clean the savoy cabbage, separate out the individual leaves, remove the hard inner core and chop the leaves coarsely. Cook leaves in boiled salt water about 4 minutes still firm to the bite. Drain leaves in a sieve, refresh …
Finely dice the bacon and fry in a pan for 5 minutes until crispy. Add the ready-made sauerkraut and season with a pinch of chilli salt. Cut open the baguette and briefly grill or fry both halves. Fry or barbecue the sausages for approx. 6 minutes until golden brown. Spread sauerkraut on one half of the baguette, place the sausages on top …
Heat 1 tbsp cooking oil in a pan, add the sausages and immediately turn down the heat. Fry the sausages for approx. 6 minutes until golden brown, turning several times, remove from the pan and keep warm for a brief period. Cut the onion into thin strips and fry in the remaining hot oil …
Peel the boiled potatoes and cut into slices while still warm. Heat the stock and add the diced onion. Then add the vinegar, oil, salt, sugar and pepper. Wash the chives and cut into small rolls. Pour the stock over the potatoes, add the chives and stir well. Fry the sausages for 6 minutes and serve with the warm potato salad …
Peel the onion and cut it cubed. Heat up the pot and stew the cubed onions slowly with 1 tbsp oil. Add the Sauerkraut, stew it too and after some minutes add the white wine – allow the white wine to reduce for some minutes . Now add the vegetable broth and the smoked bacon …
Boil the mustard seeds for 20 minutes in salt water until they get soft. Afterwards drain them in a sieve and refresh with cold water. Cut the breakfast bacon cubed and cook them in a pan at middle temperature until they are nice and crispy …
Wash potatoes with potato peel and boil until tender for 20 to 25 minutes. Drain and peel them while they are still hot. Afterwards let them cool down and cut the potatoes in slices. Clean and wash the beans, bevel cut in 1 to 11⁄2 cm pieces …
