Heichelheim Potato Sausage in Beer Batter Coat

Cook lentils in salted water until tender. Cut peppers in half, remove seeds and rinse. Peel onion and dice both with bacon.

Cut potato sausage diagonally into slices. For the batter, mix black beer, eggs and flour until smooth. Grate cheese, add, season with Worchester sauce and steak pepper.

Put sausage slices on wooden sticks, pull through batter and fry in hot frying fat until crispy.

Rinse marjoram, dry and chop finely. Fry bacon cubes with oil in a frying pan and fry onion cubes until translucent.

Add diced peppers and lentils, toss and season with salt, bell pepper and marjoram. Arrange baked sausage skewers on the lentil ragout.

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

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