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Tasty salsiccia with sweet potato & cabbage

Tasty salsiccia with sweet potato & cabbage
© Constantin Fischer
Home Food & Drinks Recipes Cooking Salsiccia with Sweet Potato & Cabbage

Salsiccia with Sweet Potato & Cabbage

Meat
Snack

Constantin Fischer combines Italian sausage with a classic coleslaw, potato chips and egg sauce.

Constantin Fischer

For the salsiccia:

Ingredients (4 servings)
8 salsiccia Italian sausages
250 ml white wine
2 kaffir lime leaves
4 cloves
1 tablespoon(s) beef fat

For the coleslaw:

Ingredients (4 servings)
1 head white cabbage
1 bunch spring onions
250 g streaky bacon (rind on)
2 tablespoon(s) cane sugar
1 tablespoon(s) white wine vinegar
2 tablespoon(s) olive oil
pinch(es) salt
freshly ground black pepper

For the egg sauce:

Ingredients (4 servings)
8 eggs
150 ml sour cream
100 g natural set yoghurt
1 tablespoon(s) Honey Dijon mustard
1 tablespoon(s) freshly grated horseradish
handful chives
pinch(es) salt
splash(es) olive oil

For the chips:

Ingredients (4 servings)
1 sweet potato, large
splash(es) vegetable oil
pinch(es) salt
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Arrange all components on a flat plate and serve.

Photo gallery of the preparation:

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