wildsau confectionery

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

  • 3 wild sausages
  • Flour
  • 2 eggs
  • Marjoram, smooth parsley, lovage
  • Pumpernickel, toast (fresh / dry)
  • Dornfelder mustard
  • Butterfat to roast

For the goulash

  • 1 onion, 40 g butter
  • 3 sweet and sour apples z. B. Bosskopp / Braeburn
  • ½ cinnamon stick, ½ bay leaf, 2 cloves
  • 0.2 l white wine
  • 1 tbsp honey

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.

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