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Recipe Breaded Weißwürstl with chestnut-bacon-savoy cabbage

The Standard Breading Process in 3 Easy Steps - Kitchen Conundrums with Thomas Joseph (May 2019).


White sausages with a difference. This recipe comes from the food blog "becauseyouarehungry".

Ingredients for 4 persons)

For the sausages

  • 4 fresh white sausages
  • bread crumbs
  • 3 egg yolks
  • Sunflower oil

For the side dish

  • 200 g pancetta
  • 1 kg savoy cabbage
  • 3 cloves of garlic
  • 250g boiled chestnuts
  • 3 sprigs of thyme, plucked
  • 30 cl sherry, dry
  • Salt pepper
  • olive oil

For the sauce

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  • 5 tbsp white sausage mustard
  • some cream
  • 20cl sherry, dry


Cut the savoy cabbage into 2 cm pieces, blanch for 1 minute and then quench in cold (preferably ice) water.

Fry the diced pancetta in olive oil, add the chestnuts and garlic after about 1 minute over medium heat (possibly reduce so that the garlic does not burn). After about 4 minutes, deglaze with the sherry. Then add the savoy cabbage and cook everything until the savoy cabbage is soft. Season with salt and pepper.

Slowly boil the white sausage mustard with the sherry in a small saucepan until the alcohol of the sherry has escaped and add a good dash of cream. Then heat again and stir well, set aside or fill in jug.

The white sausages skin and cut into 0.5 cm slices. Prepare two plates: one with breadcrumbs and a little salt and pepper, and the other with the yolks. Heat a high pan with sunflower oil on a medium heat (the oil should stand about 1cm high) and turn the white sausage slices first in the egg yolk, then in the breadcrumbs until they are homogeneously covered. Then bake from both sides until the breadcrumbs have a golden yellow color. Drain the finished slices on a kitchen towel and serve immediately with the warm savoy cabbage and sherry mustard sauce.

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