Brandner restaurant Regensburg
Chutneys originally come from India. Traditionally, they are served with curries, but they are beautifully to match with other dishes. This chutney goes well with Weisswurst Bavarian white sausages in crispy Kataifi crust and Weisswurst dumplings.
For the chutney
- 400 grams apples
- 400 grams pears
- 100 ml apple juice
- 1 tablespoon spicy horseradish
- 1 1/2 tablespoon medium-hot mustard
- 1 1/2 tablespoon sweet mustard
- 1 tablespoon mustard seeds
- 1 tablespoon chopped pumpkin seeds
- 3 garlic cloves
- 1 small chilli pepper
- 50 ml dry white wine
- 100 ml water
- 2 small shallots
- 5 white peppercorns
- 5 black peppercorns
- 1 small bay leaf
- 1 juniper berry
- 1 allspice corn
- 1 small ginger slice
For the Bavarian sausage in Kataifi crust
- 1/2 Bavarian sausage
- 1 egg white
- 100 grams Kataifi dough
For the Bavarian sausage dumplings
- 1 bread roll
- 1 small bunch chives
- 1 small bunch parsley
- 3 1/2 tablespoons milk
- 1 teaspoon butter
- 1/2 shallot
- Ground pepper
- 500 ml deep fry oil
- Boil up the water. Add white and black peppercorns, allspice corn, bay leaf, juniper berry and ginger and simmering the mixture over low heat about 10 minutes. Pass the seasoning mixture through a fine sieve and pour into a pot; set aside.
- Peel shallots and garlic, slice very thinly. Wash, dry and halve the chilli pepper lengthwise, remove seeds. Just cut the chilli pepper into small slices. Wash, peel, quarter apples and pears, discard cores and stemps and dice into not so small cubes. Place the cubes in a bowl and add the apple juice.
- Briefly saute shallots and garlic in a pot with some oil on a low heat. Add mustard seeds and chopped chilli pepper, deglaze with white wine and then pour with the seasoning mixture. Now add the apples and pears with apple juice and bring it to a boil.
- Add horseradish, medium-hot and sweet mustard as chopped pumpkin seeds to the boiling water while stirring. Reduce the heat, simmering the mixture about 45 minutes, until the liquid has thickened and the chutney has papescent consistency; stirring occasionally.
Instructions Bavarian sausage in Kataifi crust and dumplings
- Skin the sausage and cut into bite-sized pieces. Whisk the egg white lightly. Dip half of the sausage pieces in the beaten egg white and season with a pinch of salt; the other half you will need for the dumplings. Roll the egg dipped pieces the Kataifi dough; press to help it adhere and put aside. Kataifi dough is available at Middle Eastern shops.
- Cut the roll into thin slices and place into a larger bowl. Fry the peeled and finely chopped shallots in butter. Combine milk, salt, pepper and a pinch of nutmeg and simmer over moderate heat. Then pur milk and shallots over the cutted roll and kneat it well.
- Allow the bread dough to cool down. Add egg yolk, chopped parsley and sliced chives to the dough and kneat it very well. Cut out small loaves, fill with sausage pieces and mix and shape into balls. Put aside.
- In a large, deep skillet, heat oil to 350 degrees. Fry dumplings five minutes and Kataifi at a time until they are golden brown and crisp, about 1 minute per side. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil.
- Arrange chutney on plates and top with Bavarian sausage in Kataifi crust and crispy Bavarian sausage dumplings.
ChutneyBayerischspeciality, cuisine, dip, apple, pea, white sausage, veal pork, chutneys, vegetable, oktoberfestChutneys originally come from India. This chutney goes well with Weisswurst Bavarian white sausages in crispy Kataifi crust and Weisswurst dumplings.