Served with baked apple goulash
Wildsaukonfekt with Dornfelder mustard
At Christmas time it can also be wild. With the scent of baked apple and a slice of Dornfelder, this tapa fits perfectly on the winter tapas buffet
For the sweets
For the goulash
Wash apples, remove core and dice. Finely chop the onion and sauté in a saucepan with the sugar and half of the butter. Then add the apple cubes and the remaining spices and deglaze them with a semi-dry white wine (eg Gewürztraminer / Scheurebe). Simmer for 15 minutes on one third of the stove power. Finally, remove from heat and to refine the remaining cold butter and stir in a tablespoon of honey.
Two different breading can be made in no time with the help of a Moulinette / mixer lightning fast. Add 4 - 5 slices of toasted bread with a few plucked leaves to chop up green herbs and a pinch of salt to a colorful breading. Also mix roughly three slices of pumpernickel.
Divide the raw sausages into bite-sized pieces and, as with the schnitzel, first fry in flour, then dunk in egg, alternately bread in the green / brown breadcrumbs. If it does not succeed the first time, just dive the sausage in egg again and turn a second time in the breading. Bake the colorful breaded sausage pieces in hot butterfat over medium heat and sprinkle on a kitchen crêpe.
Arrange everything together and add the wonderfully mild-spicy Dornfelder mustard. This results in the sweet-savory aroma game desired for the game.