Sausage Schnitzel with Green Puree
Sausage Schnitzel with Green Puree - The puree will win over even diehard vegetable haters
Healthy, because
Even smarter
Nutritional values
Like potatoes, peas also contain a lot of vegetable protein. They also provide plenty of fibre for good digestion and support the metabolic function with their B vitamins.
The crispy crust protects the cured meat sausage from overheating and thus from harmful nitrosamines. Instead of the sausage you can also serve turkey escalope or fried egg with the puree.
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,075 mg | (27 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 157 mg |
Ingredients
- Ingredients
- 12 ozs floury potatoes
- salt
- 5 ozs Peas (frozen)
- 4 Tbsps Pastry flour (type 1050)
- 1 egg
- ¼ cup mineral water
- peppers
- 5 ozs Bologna sausage (from a jar)
- 1 Tbsp Canola oil
- 2 Tbsps
- Nutmeg
Kitchen utensils
Preparation steps
Peel the potatoes and cut into uniform small pieces. Place in a pot with 100 ml (approximately 1/4 cup) of water and salt and bring to a boil. Cover and cook over low heat until potatoes are tender, about 20 minutes.
After 10 minutes, add the frozen peas and continue cooking.
Meanwhile, whisk together 2 tablespoons flour, the egg and mineral water to form a smooth batter. Season with salt and pepper.
Cut the sausage into thick slices (about 1/2 cm) (approximately 1/4 inch). Place remaining flour on a plate and roll each slice of sausage in flour.
In a large non-stick pan, heat 1 tablespoon oil. Working in batches, dip the sausage slices in the batter, then place immediately in hot oil and cook until golden brown on both sides.
Add the milk to the potato-pea mixture and mash with a potato masher until very smooth. Season with salt, pepper and freshly grated nutmeg. Serve the sausage schnitzel with the puree.
