Sausage with Pears and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 987 cal. | (47 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 60 g |
Ingredients
- Ingredients
- 1 kilogram Pear
- 125 grams sugar
- cinnamon
- Vanilla bean
- 1 bay leaf
- Zest of an untreated lemons
- 250 milliliters White vinegar
- 2 Tbsps lemon juice
- Lemon thyme
- 250 grams potatoes
- 1 small onion
- 20 grams smoked Bacon
- 1 Tbsp butter
- Dandelion greens
- salt
- freshly ground pepper
- grated Nutmeg
- 5 Tbsps Broth
- 600 grams coarse Sausage
- 1 Tbsp clarified butter
- also
- 2 jars With Screw cap
Preparation steps
Peel the pears, halve and remove the core. Boil 3/4 liter of water (approximately 3 cups) with the sugar, spices, vinegar and lemon juice. Add the pear halves into the pot, bring to a boil, then reduce the temperature and simmer on low heat for 5 minutes. Fill the pears into the jars and cover with the juices. Add the lemon thyme. Let rest in the jars for at least 2 days.
Peel the potatoes and cook in salted water. Peel the onion. Dice the bacon and onion and fry them both in butter. Rinse and blanch the dandelions, then rinse under cold water, pat dry and finely chop. Drain and mash the potatoes with the bacon, onions and dandelion. Season with salt, pepper and nutmeg.
Cut sausage into slices. Heat the clarified butter in a large frying pan and fry the sausage slices. Remove from the pan. Take the pears out of the jars, drain well and fry briefly.
Serve the sausage with the pears and potatoes.
