Franconian Sausage Aspic

rinse, spread with boiled egg slices and half tomato cherries and onion rings.

Cut sausage into fine cubes, mix with the diced vegetables. Cut mushrooms into quarters, blanch briefly, add to the mixture form. Cut off young onion and mix in. Bring beef broth to a boil, stir in the powdered aspic dissolved with a tiny bit of liquid, set aside briefly.

Fill the sausage-vegetable mixture into the lined dessert bowls or possibly plates, pour in the seasoned aspic stock. After 2 hours in the refrigerator, the solidified aspic can be eaten.

Fried potatoes taste exceptionally good with it.

2:246/1401.62

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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