Pan-fried snails made of wine sausage, potato salad

Last Updated on October 6, 2024

Wine sausage snails fried in a pan in hot oil and served with homemade potato salad.

Ingredients:

500-600 g of wine sausage 50 g smooth flour frying oil spuds For potato salad: 800 g of salad potatoes 4 heaping tablespoons mayonnaise 1 tbsp full fat mustard 1 tbsp vinegar 3-4 pcs hard boiled eggs 2 pcs sour pickles 2 pcs carrots 1 pc small can of sterilized peas 1 pc small parsley 1 pc shallots piece of celery water pepper salt

Procedure:

Preparing the wine sausage:

Divide the wine sausages into 8 pieces, roll each into a coil, and skewer them together so they don’t unravel while baking.

Coat the sausage snails in plain flour (just dust them with flour).

Slowly roast on both sides, serve warm immediately, or you can keep them in the oven for a while warmed to a lower temperature.

Potato salad preparation:

Cook the potatoes in their skins in salted water for about 12 minutes, then let them cool, peel and cut into cubes (you can use a string slicer).

Slice the root Vegetable Recipes and cucumber into small cubes and cook in salted water for about 7 minutes, for the last few seconds throw in the diced shallots.

Let the cooked Vegetable Recipes and onions drain in a sieve and cool.

Transfer the diced potatoes and Vegetable Recipes to a bowl, add salt, pepper, vinegar, mustard, mayonnaise and mix gently but thoroughly.

Finally add the diced eggs and drained peas to the salad and mix again, adjust the flavors and let cool.

potato salad