Schweinswangerln a La Schlossberg

Boil the pork bangers in the soup with thyme and bay leaf spices for about 20 minutes on low heat, then remove and cool. Season the cooled pork wangles with salt and coat them on both sides in flour, beaten egg and sesame seed-crumb mixture. Fry in enough hot olive oil on both sides. Drain baked Schweinswangerln on paper towels, keep warm until ready to serve. Soften the potatoes, then remove the peel and cut into slices.

Marinade: Mix yogurt, crème fraîche, Dijon vinegar, mustard, olive oil, salt, pepper, crushed garlic, a little chives and soup to a marinade, finally add finely chopped onion.

Marinate the potato slices, mix well and leave to marinate for 30 minutes.

Pesto: rinse, dry and chop the wild garlic. Finely blend wild garlic with pepper, pine nuts, salt, garlic, olive oil and grated Parmesan.

Cut the baked Schweinswangerln crosswise, arrange with potato salad and wild garlic pesto, garnish with thin mayo, thickened balsamic vinegar, cherry tomatoes and potato chips.

Tip: For thickened balsamic vinegar vinegar, bubble 8 centiliters of balsamic vinegar with ½ tbsp granulated sugar and 1 tsp cornstarch and pull off.

multifaceted white wine : source : from Orf-freshly cooked Mo.

Our tip: always use fresh chives whenever possible!

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