Sausage Salad with Horseradish and Mashed Parsnips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,478 cal. | (70 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 130 g | (112 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,985 mg | (50 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 51.4 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 6 coarse Bologna sausages (such as, Regensburger)
- 150 milliliters lukewarm Beef broth
- 1 tsp hot Mustard
- 2 Tbsps Red wine vinegar
- salt
- freshly ground peppers
- 2 Tbsps Corn oil
- 200 grams starchy potatoes
- 400 grams Parsnips
- 40 grams fresh Horseradish
- 200 grams carrots
- 200 grams yellow Beets
- 80 grams Hazelnuts
- 2 Tbsps finely chopped parsley
- 2 Tbsps butter
- 80 milliliters lukewarm milk
- 50 milliliters Whipped cream
- freshly grated Nutmeg
- 200 milliliters Whipped cream
- lemon juice
Preparation steps
Peel the sausages and cut into 1 cm thick slices (approximately 1/2 inch).
For the marinade, combine the broth with the mustard and vinegar and season with salt and pepper. Stir in the oil and pour over the slices of sausage. Leave to soak for at least 2 hours.
Peel, rinse and dice the potatoes and parsnips. Boil for about 20 minutes in salted water.
Peel and finely grate the horseradish.
Peel the carrots and beets and cut into about 3 cm long sticks (approximately 1 1/4 inches).
Toast the nuts in a dry skillet until fragrant. Remove and set aside.
Blanch the vegetable sticks in salted water. Drain, rinse cold and drain again well.
Mix the vegetables with the nuts and the parsley, mix in the sausage slices and leave to stand briefly.
Drain the potatoes and parsnips, let the water evaporate and mash with a potato masher. Add the butter, milk and cream and mash into a smooth purée. Season with salt, pepper and a pinch of nutmeg.
Arrange on plates along with the sausage salad.
For the horseradish, whip the cream until stiff. Mix in the horseradish and season with salt, pepper and a dash of lemon.
Serve in a separate, small bowl alongside the salad.
