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Bayerische Hausmannskost

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Sunday, I really went to town with some Weisswurst dish by one of my favorite German chefs ever, Alfons Schuhbeck. I have never liked the traditional way of eating German white sausages (you suck-bite-slurp them out of their skins – brrr), but here they are cleverly disguised in a coating of breadcrumbs and then shallow-fried. And since it is chanterelle season, the potato-chanterelle-salad was exceedingly delicious.

Weißwurstraderln auf Pfifferling-Kartoffelsalat (White-Sausage Slices with Chanterelle-Potato-Salad)


  • Weisswürste
  • 1 egg
  • 100g plain flour
  • 100g breadcrumbs
  • salt, pepper, lemon juice, vegetable oil

– Mix the eggyolk and white together, add a pinch of salt, pepper and a few drops of lemon juice, stir together
– Remove the skin of the Weisswürste and cut each sausage diagonally into 1cm-slices
– Coat them with flour, then dip in the egg-mixture and coat with breadcrumbs
– Pour a little oil into a frying pan and shallow-fry the Weisswürste on both sides until lightly browned


  • 500g small waxy potatoes
  • 75g meat broth
  • 1 tsp mustard
  • 1 tbsp white wine vinegar
  • 100g fresh chanterelle mushrooms, washed (or more)
  • 1 medium onion
  • parsley or chives (optional)
  • sugar, salt, pepper, oil

– Boil the potatoes in their jackets for 20 minutes until soft, peel hot and put into a bowl
– Heat the meat broth, add the vinegar and stir in the mustard, season with a pinch of sugar, about 1/2 tsp of salt and a little pepper
– Pour on the warm potatoes, stir
– Chop onion, put some oil in a frying pan and saute the onion on low heat for about 15 minutes until it starts to brown, add the mushrooms, cook for 5 minutes, add salt and pepper, add to the potatoes as well
– Sprinkle parsley or chives on top. Serve warm with the Weisswurstraderln

Source: Alfons Schuhbeck: Bayerische Hausmannskost für Feinschmecker


Written by theinversecook

24 August 2007 at 17:08

Posted in books, food, Recipe

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