Baked White Sausage Wheels on Beer Lentils

Beer lentils Lightly caramelize the powdered sugar in a frying pan at low temperature, extinguish with beer and simmer down to a third.

Heat the oil in a frying pan and fry the onions and bacon in it at low temperature. Add the lentils, mix in the paradeis pulp, fill up with the clear soup, add the beer reduction and simmer for about thirty minutes.

Cut the vegetables into small cubes, add them to the lentils, season with marjoram and cook for another ten minutes.

Add garlic, ginger and orange peel and season with balsamic vinegar, browned cayenne pepper, butter, salt and new spices. Then remove the whole spices.

Weisswurstradeln Remove the skin from the Weisswurst and cut diagonally into one and a half to two 2 cm thick slices.

Mix the eggs in a deep dish and season with salt, pepper and a little juice of a lemon. Divide the flour as well as the white bread crumbs evenly into deep plates as well.

Turn the slices of white sausage in order, first in flour on the other side, then pull them through the egg mixture and turn them in the white bread crumbs on the other side.

Heat plenty of oil in a frying pan over medium heat. Toast the white sausage slices on both sides until golden brown, remove and drain on paper towels. Serve with the beer lentils.

Our tip: Use bacon with a fine, smoky note!

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