Nuremberg Sausages with Summery Vegetable Salad
Nuremberg Sausages with Summery Vegetable Salad - Grilled sausages and vegetables celebrate summertime
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,116 cal. | (53 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 97 g | (84 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 1,360 mg | (34 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 37.6 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 Zucchini
- 1 Eggplant
- 200 grams yellow and red Cherry tomatoes
- 1 garlic clove
- 3 Tbsps olive oil
- 1 red onion
- 12 Nuremberger grilled sausages
- 2 Tbsps chopped Cress
- 2 Tbsps chopped Basil
- salt
- freshly ground peppers
- lemon juice
Preparation steps
Preheat the grill.
For the salad: Rinse the bell peppers, cut into quarters, remove the seeds and ribs and cut into bite-sized pieces. Rinse the zucchini and eggplant, wipe dry and cut lengthwise into quarters. Cut quarters into 1 cm wide (approximately 1/2 inch) pieces.
Rinse the tomatoes and cut into quarters. Peel the garlic, finely chop and mix with the bell peppers, zucchini, eggplant and oil. Place in a grill pan on the hot grill. Grill about 5 minutes, turning occasionally.
Meanwhile, peel the onion and cut into thin wedges. Place on the hot grill with the sausages and cook until browned on all sides. Remove from grill and arrange in a serving bowl or on a plate. Combine the cooked vegetable mixture with tomatoes, cress, basil and salt and pepper to taste. Add lemon juice to taste and serve with the sausage and onions.
