Baked Weißwurstradln with Salad

First, prepare the Weißwurstradln.

For this, skin the white sausages and cut diagonally into slices about 2 cm thick.

Mix the eggs in a deep dish and season with salt, pepper and a squeeze of lemon juice.

Divide the flour, as well as the breadcrumbs evenly into two more deep plates.

Dredge the white sausage slices in order, first in flour, then in egg, and then in the bread crumbs.

Heat oil to finger-high in a frying pan over medium heat. Fry the white sausage slices first on one side, then on the other side until golden brown, remove and drain on paper towels.

For the dressing, slice the garlic.

Whisk together the vegetable soup, vinegar, one slice of garlic, and mustard with a blender, slowly adding the oil.

Season heartily with salt, pepper and a pinch each of sugar and cayenne pepper.

For the lettuce, wash the lettuce leaves, spin them dry and pluck them into small pieces.

Pluck the leaves from the stems of the herbs and cut the chives into rolls.

Marinate the lettuce and herbs with the dressing, season with salt, pepper and sugar, arrange on flat plates and evenly distribute the baked Weißwurstradeln on top.

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