Sausage Salad with Cheese Spread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 13.89 g | (14 %) | ||
| Fat | 61.83 g | (53 %) | ||
| Carbohydrates | 14.65 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.08 g | (7 %) |
| Vitamin A | 639.83 mg | (79,979 %) | ||
| Vitamin D | 0.32 μg | (2 %) | ||
| Vitamin E | 1.31 mg | (11 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 26.62 μg | (9 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 3.48 μg | (8 %) | ||
| Vitamin B₁₂ | 0.61 μg | (20 %) | ||
| Vitamin C | 8.1 mg | (9 %) | ||
| Potassium | 189.99 mg | (5 %) | ||
| Calcium | 221.15 mg | (22 %) | ||
| Magnesium | 15.17 mg | (5 %) | ||
| Iron | 1.04 mg | (7 %) | ||
| Iodine | 2.7 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 31.55 g | |||
| Cholesterol | 134.43 mg |
Ingredients
- For the cheese spread
- 1 onion
- 125 grams butter
- 125 grams sheep cheese
- 2 Tbsps light beer
- salt
- freshly ground peppers
- noble sweet ground paprika
- For the sausage salad
- 1 onion
- 1 carrot
- 2 Tbsps White vinegar
- 1 bay leaf
- salt
- 4 Nuremberger grilled sausages (uncooked)
- 4 Tbsps Mayonnaise
- 2 Tbsps Whipped cream
- 3 Tbsps Yogurt (0.1% fat)
- freshly ground peppers
- 1 tsp lemon juice
Preparation steps
For the cheese spread: Peel the onion and cut in half. Slice 1 half into thin strips and the other into small cubes.
In a bowl, mix the butter until light and fluffy. Add the cream cheese, diced onion and beer. Season with salt, pepper and paprika to taste. Divide between individual serving bowls and garnish with the sliced onion.
For the sausage salad: Peel the onion and slice into rings. Peel the carrots and cut into small cubes. Add 500 ml (approximately 2 cups) of water to a pot along with the vinegar, a bay leaf, a pinch of salt, the sausages, carrots and onions. Bring to a boil. Remove from heat and let the residual heat poach the sausages, about 10 minutes. Remove the sausages and cook completely. Remove skins and cut diagonally into 1 cm (approximately 1/4 inch) thick slices. Reserve some sausage slices, onion rings and carrot cubes for garnish.
In a bowl, blend the mayonnaise with the creme fraiche, yogurt and 2 tablespoons from the cooled cooking liquid. Season with salt, pepper and lemon juice to taste. Stir the remaining sausage slices, onions and carrot cubes into the mayonnaise mixture.
For serving: Divide the sausage salad between glasses or serving bowls. Garnish with the reserved sausage, onions and carrots along with a bay leaf.
Serve the sausage salad with the cheese spread. Serve with an herb salad if desired.
