Viennese sausages

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Portionen: 4

  • 800 g Pike-perch (or pike)
  • 3 pieces Rolls
  • 1 piece Onion (small)
  • 80 g Butter
  • Salt
  • White pepper
  • Nutmeg
  • 1 clove Garlic (pressed)
  • 1/2 piece Lemon (peel, untreated)
  • 1/2 tsp Marjoram (dried)
  • 2 pieces Eggs
  • Bread crumbs
  • 1 piece Egg
  • 1 tsp Oil
  • some Water

For viennese sausages remove skin and fishbones from the pike-perch or pike, cut into cubes. Soak the rolls in milk, squeeze well, strain through a sieve. Chop onion finely and sauteé in butter. Thoroughly mix the fish cubes with the strained rolls, salt, pepper, a pinch of grated nutmeg, marjoram, garlic and lemon peel.
Add the two eggs and work into a firm farce. The required consistency can be achieved by adding breadcrumbs, if the mass is too soft. Shape the mass into a thumb-thick sausage shape on a floured board (or worktop). cut into approximately 5 cm long pieces. Whisk 1 egg with 1 tsp. oil and some water, dip the small sausages into the mixture and roll carefully in breadcrumbs. Heat approx. 1 inch deep clarified butter or oil in a high saucepan, put the sausages in next to each other and fry for about 12 minutes until golden coloured. Serve immediately. Potato salad is traditionally eaten as a side dish.

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Viennese sausages

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