Paulaner Sausages


Rating: 3.71 / 5.00 (14 Votes)


Total time: 30 min

Servings: 5.0 (servings)

Ingredients:















Instructions:

Debone the pike-perch fillets, if necessary, with kitchen tweezers and cut into small cubes. Soak the rolls in milk, squeeze well and either mince in a meat grinder or cut. Finely chop the onion, sauté in butter until tender and pour the fat over the fish meat. Season with salt, pepper, nutmeg and marjoram. Add two eggs and knead together with the breadcrumbs to form a thick paste, which you can firm up with breadcrumbs until you can form a sausage the thickness of your thumb. Cut the sausage into pieces of about 4 cm each, coat in flour, egg and breadcrumbs and fry in hot clarified butter until golden brown.

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