Sausages in Puff Pastry with Zucchini and Cabbage Salad

Preparation (about 45 min):

Roast sausages in a little hot olive oil until juicy, cool. Peel onion, cut into strips, sauté in hot olive oil until translucent, cool. Cut spring onion greens into rolls. Mix both with mustard, season with salt and pepper.

Spread out puff pastry sheet, place sausage in first third, form onion mixture over it, brush the outer edge with ice cream spread (egg yolk and milk mixed), fold dough, press the edge smooth with a floured fork, brush dough with ice cream spread, sprinkle with coarse salt and caraway seeds and bake in heated oven at 220 °C for about 20 minutes until golden brown.

Grate the zucchini well with kitchen paper. Cut out the stem from the white cabbage, remove the outer leaves, cut into tender strips and mix both. Mix yogurt with sour cream, fruit vinegar and cooled olive oil, season with chili flakes, salt and pepper. Fold the dressing into the lettuce. Clean tomatoes, cut into corners and fold in.

Arrange the lettuce in a bowl. Arrange sausages on plates and garnish with cress.

495 Kcal – 36 g fat – 17 g egg white – 25 g carbohydrates – 2 Be

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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